Ginger Saffron Ice Cream
Equipment
- Ice cream maker
Ingredients
- 480 ml milk
- 240 ml whipping cream
- 1/2 fresh vanilla pod
- 9 extra large egg yolks
- 225 g cane sugar
- 120 ml water
- 80 g fresh peeled, chopped, ginger (approx.)
- 1/2 tsp saffron threads
- 1 pinch freshly ground nutmeg
Instructions
- Bring milk, cream, saffron and vanilla to a simmer in a heavy medium saucepan.
- Gradually whisk egg yolks and 45g of the sugar into the hot milk mixture in a medium bowl.
- Return to the saucepan and stir over a medium-low heat until custard thickness, do not allow to boil.
- Strain custard into a bowl and when cool, place in the fridge to chill.
- Stir remaining sugar, water, ginger and nutmeg in a saucepan until the sugar dissolves and the mixture resembles a syrup.
- Strain mixture into custard and return to the fridge.
- Churn the custard in an ice cream maker according to the manufacturer’s instructions.
- Transfer to containers and freeze.
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