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Ginger and Saffron Ice Cream

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  • 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

    1. 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

    2. Remove from heat, cool quickly by placing the pan in a bowl of ice water.

    3. Place in an ice cream maker and follow manufacturer's instructions.

    4. When ice cream is firm, incorporate the chopped candied ginger pieces. Place in freezer until ready to serve.

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