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by: Sophronia N. Josselin
Ingredients:
- Milk - 2 cups
- whipping cream - 1 cup
- Vanilla bean - 1/2
- Egg yolks - 9 extra large
- Cane sugar - 3/4 cup
- Water - 1/2 cup
- Fresh peeled, chopped, ginger - 1/4 cup
- Fresh saffron threads - 2 small pinches
- Fresh ground nutmeg - 1 pinch
Method:
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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