GINGER SAFFRON ICE CREAM

Ingredients

  • 480ml milk
  • 240ml whipping cream
  • ½ vanilla pod
  • 9 extra large egg yolks
  • 225g cane sugar
  • 120ml water
  • 80g fresh peeled, chopped, ginger (approx.)
  • ½ tsp saffron threads
  • 1 pinch freshly ground nutmeg

Preparation

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.

Category
RECIPES