Ginger and Roasted Almond Ice Cream |
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Prep Time: 3 Minutes Cook Time: 15 Minutes |
Ready In: 18 Minutes Servings: 8 |
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From Confident Cooking. Churning time not included. Ingredients:
1/3 cup whole blanched almond |
1 1/2 cups heavy cream |
1/2 cup milk |
6 egg yolks |
2/3 cup sugar |
1/3 cup very finely chopped crystallized ginger |
Directions:
1. Preheat oven to 375F; place almonds in small shallow cake pan and roast for 8-10 minutes, or until golden-brown and aromatic; remove from oven; when almonds are cool, chop them roughly.
2. Heat cream and milk in medium pan until almost boiling; remove from heat; beat or whisk egg yolks and sugar in large bowl until thick and pale; gradually add milk, beating constantly; return mixture to pan; stir over low heat for 5 minutes or until mixture thickens; do not boil; remove from heat; stir in ginger, place piece of plastic wrap directly onto surface of custard and allow to cool.
3. Once cool, freeze according to manufacturerÂ’s instructions; when partly frozen, add nuts and mix through; finish churning.
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