Walnut And Ginger Ice Cream
Published April 13, 1985
- Total Time
- 20 minutes, plus freeze time
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Ingredients
6 egg yolks
¾ cup sugar
4 cups milk
1 cup heavy cream
⅛ pound candied ginger
1 cup coarsely chopped walnuts, preferably black walnuts although English walnuts may be used, preferably toasted (see note)
2 teaspoons pure vanilla extract
Nutritional analysis per serving (8 to 12 servings)
27 grams carbs; 124 milligrams cholesterol; 324 calories; 5 grams monosaturated fat; 7 grams polyunsaturated fat; 9 grams saturated fat; 22 grams fat; 1 gram fiber; 58 milligrams sodium; 7 grams protein; 26 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the yolks and sugar in a heavy saucepan or casserole. Beat with a whisk until pale yellow.
- Step 2
In another saucepan, combine the milk and cream and bring just to the simmer.
- Step 3
Meanwhile, put the ginger into the container of a food processor or electric blender. Blend thoroughly. There should be about three tablespoons. Set aside.
- Step 4
Add about one-half cup of the hot milk and cream to the egg yolk mixture, beating rapidly with a whisk. Add the remaining hot liquid, stirring rapidly. Heat slowly, stirring and scraping all around the bottom with a wooden spoon. Add the ginger and stir. Bring the mixture almost, but not quite, to the boil, stirring constantly. The correct temperature is 180 degrees.
- Step 5
Quickly pour and scrape the mixture into a cold mixing bowl. This will prevent the mixture from further cooking.
- Step 6
Let it stand until cool and add the nuts and vanilla.
- Step 7
Pour the mixture into the container of an electric or hand-cranked ice cream freezer. Freeze according to the manufacturer's instructions.
To toast the walnuts, preheat the oven to 350 degrees. Scatter the nuts over a baking sheet and bake until they are crisp and lightly brown, about 10 minutes.
Private Notes