Walnut And Ginger Ice Cream

Ingredients

• 6 egg yolks
• ¾ cup sugar
• 4 cups milk
• 1 cup heavy cream
• ⅛ pound candied ginger
• 1 cup coarsely chopped walnuts, preferably black walnuts although English walnuts may be used, preferably toasted (see note)
• 2 teaspoons pure vanilla extract

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    302 calories; 20 grams fat; 8 grams saturated fat; 4 grams monounsaturated fat; 6 grams polyunsaturated fat; 26 grams carbohydrates; 0 grams dietary fiber; 25 grams sugars; 5 grams protein; 60 milligrams cholesterol; 57 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Eight to 12 servings

Preparation

1. Put the yolks and sugar in a heavy saucepan or casserole. Beat with a whisk until pale yellow.
2. In another saucepan, combine the milk and cream and bring just to the simmer.
3. Meanwhile, put the ginger into the container of a food processor or electric blender. Blend thoroughly. There should be about three tablespoons. Set aside.
4. Add about one-half cup of the hot milk and cream to the egg yolk mixture, beating rapidly with a whisk. Add the remaining hot liquid, stirring rapidly. Heat slowly, stirring and scraping all around the bottom with a wooden spoon. Add the ginger and stir. Bring the mixture almost, but not quite, to the boil, stirring constantly. The correct temperature is 180 degrees.
5. Quickly pour and scrape the mixture into a cold mixing bowl. This will prevent the mixture from further cooking.
6. Let it stand until cool and add the nuts and vanilla.
7. Pour the mixture into the container of an electric or hand-cranked ice cream freezer. Freeze according to the manufacturer’s instructions.

• To toast the walnuts, preheat the oven to 350 degrees. Scatter the nuts over a baking sheet and bake until they are crisp and lightly brown, about 10 minutes.

20 minutes, plus freeze time