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Ginger and Saffron Ice Cream

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  • Total: 305min
    Preparation: 305min
  • Portions: 10.00
  • Difficulty: Intermediate

Ingredients

  • 3 Cups CARNATION Full Cream Evaporated Milk
  • 1 Cup NESTLE Cream
  • 1 1/3 Cups NESTLÉ Sweetened Condensed Milk
  • 1 1/2 Teaspoon Saffron powder
  • 2 inche Piece Fresh Ginger root, peeled and thickly sliced
  • 3 Egg yolks lightly beaten
  • 1/8 Teaspoon Salt
  • 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 eggsto saucepanslowly, whisking constantly. Add salt, cornstarch and vanilla essence, cook over low heat while stirring until mixtureis 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 manufactureinstruction.

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

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