Ginger and Saffron Ice Cream

Name: Ginger and Saffron Ice Cream
Prep time: 45 min
Cook time: PTM
Total time: 45 min
Yield: 10.00 porciones
Cuisine: Fusion
Ingredients: 3 Cups CARNATION® Full Cream Evaporated Milk 330ml Carton; 1 Cup Nestlé Cream 300G Tin; 1 Cup Nestlé Sweetened Condensed Milk 395G Tin; 1 1/2 Teaspoon Saffron Powder; 2 Pieces Ginger; 3 Units Egg Yolk Raw Fresh; 1/4 Teaspoon Salt Table; 2 Tablespoons Cornstarch; 1 Teaspoon Vanilla Essence; 1/2 Cup Candied Ginger

Total: 45min

Preparation: 45min
Portions: 10.00
Difficulty: Easy

Utensils

Pan
Slotted Spoon
Whisk

Ingredients

3 Cups CARNATION® Full Cream Evaporated Milk 330ml Carton
1 Cup Nestlé Cream 300G Tin
1 Cup Nestlé Sweetened Condensed Milk 395G Tin
1 1/2 Teaspoon Saffron Powder Piece per inch, peeled and thickly sliced
2 Pieces Ginger
3 Units Egg, Yolk, Raw, Fresh Lightly beaten
1/4 Teaspoon Salt, Table
2 Tablespoons Cornstarch Dissolved in ¼ cup water
1 Teaspoon Vanilla Essence
1/2 Cup Candied Ginger Chopped

Instructions

In a large saucepan, heat Evaporated Milk, Dairy Cream and Sweetened Condensed Milk, saffron and ginger, stir until well dissolved. Whisk a small amount of the hot mixture into the egg yolks to temper eggs. Add eggs to saucepan slowly, whisking constantly. Add salt, cornstarch and vanilla essence, cook over low heat while stirring until mixture is thick and coats the back of a metal spoon
Remove from heat, cool quickly by placing the pan in a bowl of ice water.
Place in an ice cream maker and follow manufacturer's instructions.
When ice cream is firm, incorporate the chopped candied ginger pieces. Place in freezer until ready to serve.