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Ginger Saffron Ice Cream 

Ingredients 

  • 2 cups milk
  • 1 cup whipping cream
  • 1/2 vanilla bean
  • 9 extra large egg yolks
  • 3/4 cup cane sugar
  • 1/2 cup water
  • 1/4 cup fresh peeled, chopped, ginger
  • 2 pinches of fresh saffron
  • Pinch of fresh ground nutmeg
Method 
  • Bring milk, cream, saffron and vanilla to simmer in a heavy medium sauce pan. 
  • Gradually whisk egg yolks and 1/4 cup of sugar in hot milk mixture in medium bowl. 
  • Return to sauce pan and stir over medium-low heat until custard thickness, do not boil. 
  • Strain custard in bowl and refrigerate until cold. 
  • Stir remaining 1/2 cup sugar, water, ginger, nutmeg, in sauce pan until sugar dissolves until resembles syrup. 
  • Strain mixture into custard and refrigerate. 
  • Process the custard in an ice-cream maker accordingly to manufactures instructions. 
  • Transfer to containers and freeze.
 
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