Ginger and Macadamia Nut Ice Cream
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.
Ice Cream Recipe Provided By
Razzle Dazzle Recipes