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Source: America's Favorite Food Associations

Toasted Almond Ginger Ice Cream
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Serves: 1 qrt
Prep Time: 5 minutes
Cook Time: 40 minutes
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1 1/2 cups almonds
1/3 cup water
1/2 cup + 2 tbsp sugar
1/4 cup ginger, pureed
1 cup milk
2 egg yolks
1 cup cream
1 tsp lemon juice

1. Spread the almonds on a baking sheet and toast in the middle of a pre-set 350° oven until golden and aromatic, about 5 minutes. Set aside to cool.

2. Put the water and 1/4 cup of the sugar in a small saucepan. Bring to a steaming near-simmer over moderate heat, stirring to dissolve the sugar. Add the ginger, stir to blend, then bring to a boil. Reduce the heat and simmer 5 minutes. Remove the pot from the heat.

3. In a larger, heavy saucepan, combine the milk, 2 tablespoons sugar and 3/4 cup toasted almonds. Bring to a near-simmer over moderate heat, stirring to dissolve the sugar. Scrape the ginger syrup into the milk mixture, bring to a simmer, then cover and set aside for 30 minutes to
infuse the almond and ginger flavors in the milk.

4. Beat the yolks with the remaining 1/4 cup sugar until they are pale yellow, thick, and fall in ribbons from the whisk.

5. Place the heavy cream in a large bowl, nested in a larger bowl of ice. Put a fine mesh strainer alongside.

6. When 30 minutes are up, bring the milk mixture to scalding over moderate heat, stirring. Slowly drizzle about 1/4 cup of the mixture into the yolks, whisking as you pour. Then immediately scrape the yolks into the hot milk, whisking to combine. Cook over moderate heat,
whisking slowly, until the mixture reaches the custard stage, 180°F on an instant-read thermometer, when it is thick enough to coat a spoon. Don't let the custard boil.

7. Immediately pour the custard through the strainer into the chilled cream. Press on the solids to extract all the liquid, then discard the ginger and steeped nuts. Stir the custard and let it cool completely. [At this point the custard can be chilled for 1-2 days before freezing.]

8. Just before freezing, add lemon juice until the flavor peaks on the tongue. Freeze in an ice cream maker according to manufacturer's directions. Store the ice cream with plastic wrap pressed directly on the surface to prevent crystallization.

Serve the ice cream with a drizzle of chocolate sauce, if you like, and a healthy sprinkling of the remaining toasted almonds.

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