Ginger and Saffron Ice Cream

Name: Ginger and Saffron Ice Cream
Prep time: 80 min
Total time: 140 min
Yield: 10.00 porciones
Cuisine: Fusion
Ingredients: 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; 2 Inches Ginger; 3 Large Egg Yolk; 1/4 Teaspoon Salt; 2 Tablespoons Cornstarch; 1 Teaspoon Vanilla Extract; 1/2 Cup Candied Ginger

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Total: 140min

Preparation: 80min

Wait: 60min
Portions: 10
Difficulty: Easy

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Ingredients

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)

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.