Name: Ginger and Saffron Ice Cream
Prep time: 80 s
Total time: 140 s
Yield: 10
Cuisine: Local,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

Difficulty Easy

Portions: 10

Total 140 min

Utensils

Pan

Slotted Spoon

Whisk

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

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.

INFORMACIÓN NUTRICIONAL
312 kcal = 1,305kj /per portion

35.3 gs	Carbohydrates
312 kcal	Energy
15.5 gs	Fats
1 g	Fiber
8.2 gs	Protein
9 gs	Saturated Fats
189.4 mg	Sodium
30.2 gs	Sugars

Ginger and Saffron Ice Cream

Utensils