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Hawaian Ginger Saffron Ice Cream Recipe

Hawaian Ginger Saffron Ice Cream is a popular Continental Dessert
Author :
On :
Thursday, 1 January, 1970
Category :
Vegetarian Recipe
Course :
Dessert Recipe
Cuisine :
Continental Recipe
Technique :
Chilled or Frozen Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • 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
  • How to Make Hawaian Ginger Saffron Ice Cream:

    1. Bring milk, cream, saffron and vanilla to simmer in a heavy medium sauce pan.
    2. Gradually whisk egg yolks and 1/4 cup of sugar in hot milk mixture in medium bowl.
    3. Return to sauce pan and stir over medium-low heat until custard thickness, do not boil.
    4. Strain custard in bowl and refrigerate until cold.
    5. Stir remaining 1/2 cup sugar, water, ginger, nutmeg, in sauce pan until sugar dissolves until resembles syrup.
    6. Strain mixture into custard and refrigerate.
    7. Process the custard in an ice-cream maker accordingly to manufactures instructions.
    8. Transfer to containers and freeze. (Can be made 3 days in advance)


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