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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