• Total

    140
  • difficulty

    Easy
  • Cost

Ginger and Saffron Ice Cream

Utensils

  • srh_media_1745325342

    Pan

  • srh_media_1745325342

    Whisk

  • srh_media_1745452801

    Slotted Spoon

Ingredients

Portions: 10

  • 3 Cups CARNATION® Full Cream Evaporated Milk 330ml Carton
  • 1 Cup NESTLÉ® Cream
  • 1 Cup NESTLÉ® Sweetened Condensed Milk
  • 1 1/2 Teaspoon Turmeric Powder (or Saffron Powder)
  • 2 Inches Ginger
  • 3 Large Egg Yolk (lightly beaten)
  • 1/4 Teaspoon Salt
  • 2 Tablespoons Cornstarch (dissolved in ¼ cup water)
  • 1 Teaspoon Vanilla Extract (or Vanilla Essence)
  • 1/2 Cup Candied Ginger (chopped)
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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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Carbohydrates 35.3 g
Energy 312 kcal
Fats 15.5 g
Fiber 0.5 g
Protein 8.2 g
Saturated Fats 9 g
Sodium 189.4 mg
Sugars 30.2 g

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