Ginger and Roasted Almond Ice Cream

Name: Ginger and Roasted Almond Ice Cream
Prep time: 3 min
Cook time: 15 min
Total time: 18 min
Yield: 6-8 serving(s)
Ingredients: 1/3 cup whole blanched almond; 1 1/2 cups heavy cream; 1/2 cup milk; 6 egg yolks; 2/3 cup sugar; 1/3 cup very finely chopped crystallized ginger

Submitted by evelynathens

"From Confident Cooking. Churning time not included."

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Ready In:: 18mins
Ingredients:: 6
Serves:: 6-8

ingredients

¹⁄₃ cup whole blanched almond
1 ¹⁄₂ cups heavy cream
¹⁄₂ cup milk
6 egg yolks
²⁄₃ cup sugar
¹⁄₃ cup very finely chopped crystallized ginger

directions

Preheat oven to 375F; place almonds in small shallow cake pan and roast for 8-10 minutes, or until golden-brown and aromatic; remove from oven; when almonds are cool, chop them roughly.
Heat cream and milk in medium pan until almost boiling; remove from heat; beat or whisk egg yolks and sugar in large bowl until thick and pale; gradually add milk, beating constantly; return mixture to pan; stir over low heat for 5 minutes or until mixture thickens; do not boil; remove from heat; stir in ginger, place piece of plastic wrap directly onto surface of custard and allow to cool.
Once cool, freeze according to manufacturer’s instructions; when partly frozen, add nuts and mix through; finish churning.