Tuesday, June 10, 2008

How to prepare Hawaiian Ginger Saffron Ice Cream

2 cups milk
1 cup whipping cream
1/2 vanilla bean
9 extra large egg yolks
3/4 cup cane sugar
1/2 cup water
1/4 cup fresh peeled, chopped, ginger
2 pinches of fresh saffron
Pinch of fresh ground nutmeg


* Bring milk, cream, saffron and vanilla to simmer in a heavy medium sauce pan.

* Gradually whisk egg yolks and 1/4 cup of sugar in hot milk mixture in medium bowl.

* Return to sauce pan and stir over medium-low heat until custard thickness, do not boil.

* Strain custard in bowl and refrigerate until cold.

* Stir remaining 1/2 cup sugar, water, ginger, nutmeg, in sauce pan until sugar dissolves until resembles syrup.

* Strain mixture into custard and refrigerate.

* Process the custard in an ice-cream maker accordingly to manufactures instructions.

Transfer to containers and freeze. (Can be made 3 days in advance)

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