Calendar Recipe Box Shopping List Address Book
      
 
 

Source: America's Favorite Food Associations

Toasted Almond Ginger Ice Cream
Rating:
Read Reviews(0)
Rate This Recipe
Serves: 1 qrt
Prep Time: 5 minutes
Cook Time: 40 minutes
  Print: Recipe
  Add To: Recipe Box
  Email: Recipe
  Find: More Recipes

 
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.






Enter your email address to receive delicious, family-friendly recipes, exciting promotions, helpful articles and more delivered right to your mailbox. What could be better?






 

Stir-Fried Fruit with Balsamic-Jasmine Syrup and Ginger Cream
Source: America's Favorite Food Associations
Rating:
Read Comments

Serve this lucious dessert alone or with crispy lemon cookies.
View the full recipe


Fresh Raspberry and Grapefruit Finale
Source: America's Favorite Food Associations
Rating:
Read Comments

Serve this tasty dessert with home-baked cookies.
View the full recipe

 








 
Simply fill out the required fields to begin enjoying the benefits of FamilyTime.com – it’s fast and it’s free.
* required



 
 
Concerned about privacy? Rest assured, we never sell or share your personal information.
See our Privacy Policy.
//