Ginger And Macadamia Ice-cream

INGREDIENTS

INSTRUCTIONS

Bruise the ginger by giving it a couple of hard 'whacks' with a meat
mallet then place it in a medium, heavy saucepan with the milk and
vanilla bean and slowly bring to the boil. Meanwhile, beat the egg
yolks and sugar together until thick and pale.  When the milk is about
ready to boil, remove from the heat and whisk  the milk mixture into
the egg yolk/ sugar until combined.  Return the mixture to the saucepan
and slowly reheat, stirring  constantly, until the custard is thick
enough to coat the back of a  spoon. Do not allow the mixture to boil.
Remove the vanilla bean, scraping the seeds and returning these to the
custard and discard the ginger.  Pour into an ice-cream maker and
freeze according to the manufacturers  instructions. Alternatively,
pour into a metal container such as a  stainless steel bowl, and
freeze, stirring every 30 minutes or so,  for two hours, then once more
an hour later. This will break up the  sugar crystals and ensure a
smooth ice-cream.  Use within four weeks.  Converted by MC_Buster.  Per
serving: 813 Calories (kcal); 32g Total Fat; (34% calories from  fat);
18g Protein; 116g Carbohydrate; 1276mg Cholesterol; 50mg Sodium  Food
Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0  Fruit; 4
1/2 Fat; 6 1/2 Other Carbohydrates  Converted by MM_Buster v2.0n.

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