Ice cream and chilled desserts
This Australian-inspired ice cream is made with a custard base cooked with freshly grated ginger and finished with macadamia nuts. Ginger’s gentle heat balances the creamy sweetness for a distinctive flavor.
Heat the milk, cream, half of the sugar, and grated ginger in a saucepan for 10 minutes, until just below a boil.
Slowly pour the hot mixture into the egg yolks beaten with the remaining sugar, whisking constantly. Return it to the saucepan and cook over low heat for 10 minutes, until thickened.
Strain the mixture and chill thoroughly in the refrigerator for at least 60 minutes.
Churn the chilled mixture in an ice cream maker for 15 minutes, until it thickens. Add the chopped macadamias, then freeze until firm.
Slowly pour the hot cream mixture into the egg yolks while whisking constantly, or they may curdle. Chill the mixture thoroughly for at least 60 minutes before churning; a warm mixture may stay too soft in the machine. Contains milk and dairy, eggs, and tree nuts (macadamias).
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