Directions:
- Preheat oven to 375F; place almonds in small shallow cake pan and roast for 8-10 minutes, or until golden-brown and aromatic; remove from oven; when almonds are cool, chop them roughly.
- Heat cream and milk in medium pan until almost boiling; remove from heat; beat or whisk egg yolks and sugar in large bowl until thick and pale; gradually add milk, beating constantly; return mixture to pan; stir over low heat for 5 minutes or until mixture thickens; do not boil; remove from heat; stir in ginger, place piece of plastic wrap directly onto surface of custard and allow to cool.
- Once cool, freeze according to manufacturers instructions; when partly frozen, add nuts and mix through; finish churning.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 234.07 Kcal (980 kJ) | ||
| Calories from fat | 133.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.8g | 23% | |
|---|---|---|---|
| Cholesterol | 153.89mg | 51% | |
| Sodium | 63.18mg | 3% | |
| Potassium | 125.92mg | 3% | |
| Total Carbs | 20.67g | 7% | |
| Sugars | 10.91g | 44% | |
| Dietary Fiber | 0.6g | 2% | |
| Protein | 6.46g | 13% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.8mg | 5% | |
| Calcium | 66mg | 7% | |
| Amount Per 100 g | |||
| Calories | 242.3 Kcal (1014 kJ) | ||
| Calories from fat | 137.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.32g | 23% | |
|---|---|---|---|
| Cholesterol | 159.3mg | 51% | |
| Sodium | 65.4mg | 3% | |
| Potassium | 130.35mg | 3% | |
| Total Carbs | 21.39g | 7% | |
| Sugars | 11.3g | 44% | |
| Dietary Fiber | 0.62g | 2% | |
| Protein | 6.68g | 13% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.9mg | 5% | |
| Calcium | 68.3mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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