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This International dessert features Whipping cream, Half and half, Sugar, Egg yolks. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Maharajah’S Ginger Ice Cream
Description
This International dessert features Whipping cream, Half and half, Sugar, Egg yolks. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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-- in syrup 2 tb Syrup from stem ginger 2 tb Vanilla extract Mint sprigs Combine cream, half and half, sugar and salt in heavy medium saucepan. Bring to simmer, stirring until sugar dissolves, about 8 minutes. Whisk yolks in medium bowl to blend. Gradually whisk cream mixture into yolks. Return to saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes; do not boil. Strain custard into large bowl. Cool to room temperature. Stir stem ginger, syrup and vanilla into custard. Cover and refrigerate until well chilled, or overnight. Process custard mixture in ice cream maker according to manufacturer's instructions. Freeze in covered container. (Can be prepared 2 days ahead. Let soften slightly in refrigerator if necessary.) Scoop ice cream into bowls. Garnish with mint sprigs and serve
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Minced drained stem ginger
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 1016.6kcal
- % Daily Value *
- Total Fat 87.2g135%
- Saturated Fat 42.2g212%
- Cholesterol 1510.2mg504%
- Sodium 95.0mg4%
- Total Carbohydrate 39.2g14%
- Dietary Fiber 0.0g0%
- Sugars 39.2g
- Protein 23.4g47%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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