Directions:
- Heat milk, cream, and fresh ginger in pan over medium heat. As it begins to boil, take off heat, and strain ginger out. Return mixture to pan.
- In a bowl, beat the egg yolk with the sugar and then beat in the coconut milk, salt,and coconut cream. Slowly add this mixture to the hot mixture while stirring. Put on burner on low and cook until the mixture coats the back of a spoon.
- Chill in the fridge or freezer until very cold. Put in ice-cream maker and follow directions. Add the nuts and candied ginger just before putting the finished mixture into the freezer for final chilling.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 887.46 Kcal (3716 kJ) | ||
| Calories from fat | 525.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 58.42g | 90% | |
|---|---|---|---|
| Cholesterol | 241.62mg | 81% | |
| Sodium | 156.28mg | 7% | |
| Potassium | 475.99mg | 10% | |
| Total Carbs | 84.33g | 28% | |
| Sugars | 64.7g | 259% | |
| Dietary Fiber | 2.73g | 11% | |
| Protein | 11.81g | 24% | |
| Vitamin C | 2.7mg | 4% | |
| Iron | 3mg | 16% | |
| Calcium | 130.5mg | 13% | |
| Amount Per 100 g | |||
| Calories | 275.37 Kcal (1153 kJ) | ||
| Calories from fat | 163.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.13g | 90% | |
|---|---|---|---|
| Cholesterol | 74.97mg | 81% | |
| Sodium | 48.49mg | 7% | |
| Potassium | 147.69mg | 10% | |
| Total Carbs | 26.17g | 28% | |
| Sugars | 20.08g | 259% | |
| Dietary Fiber | 0.85g | 11% | |
| Protein | 3.67g | 24% | |
| Vitamin C | 0.8mg | 4% | |
| Iron | 0.9mg | 16% | |
| Calcium | 40.5mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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