Provided by Craig Claiborne With Pierre Franey
Categories ice creams and sorbets, dessert
Time 20m
Yield Eight to 12 servings
Number Of Ingredients 7
Steps:
- Put the yolks and sugar in a heavy saucepan or casserole. Beat with a whisk until pale yellow.
- In another saucepan, combine the milk and cream and bring just to the simmer.
- Meanwhile, put the ginger into the container of a food processor or electric blender. Blend thoroughly. There should be about three tablespoons. Set aside.
- 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.
- Quickly pour and scrape the mixture into a cold mixing bowl. This will prevent the mixture from further cooking.
- Let it stand until cool and add the nuts and vanilla.
- Pour the mixture into the container of an electric or hand-cranked ice cream freezer. Freeze according to the manufacturer's instructions.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 7 grams, Carbohydrate 26 grams, Fat 16 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 61 milligrams, Sugar 25 grams
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