Ginger and Macadamia Nut Ice Cream

1 quarts whole milk
1/4 cup ginger (fresh) peeled
1 vanilla bean split
6 egg yolks
3 1/2 ounces sugar
2 1/2 ounces roasted macadamias, chopped

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.