Directions:
- Simmer the water, sugar and ginger for 3-4 minutes in a saucepan, stirring occasionally to make a light syrup.
- Set aside and cool for 5 minutes.
- In another saucepan, scald the milk and cream.
- Remove from heat and stir in 1/3 cup sugar and the ginger syrup.
- Set aside for 15 minutes to let flavors blend.
- Strain the ginger solids from the milk mixture and discard.
- Whisk in the egg yolks and crystallized ginger.
- Return to heat, either in a double boiler or heat diffuser.
- Heat gently, stirring constantly, until the mixture becomes a thin custard. It will thicken slightly but should not be heated to a simmer or boil.
- Cool and prepare according to your ice cream maker instructions.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 176.66 Kcal (740 kJ) | ||
| Calories from fat | 86.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.6g | 15% | |
|---|---|---|---|
| Cholesterol | 110.26mg | 37% | |
| Sodium | 60.94mg | 3% | |
| Potassium | 125.25mg | 3% | |
| Total Carbs | 18.52g | 6% | |
| Sugars | 15.49g | 62% | |
| Protein | 4.79g | 10% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.4mg | 2% | |
| Calcium | 89.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 137.52 Kcal (576 kJ) | ||
| Calories from fat | 67.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.47g | 15% | |
|---|---|---|---|
| Cholesterol | 85.83mg | 37% | |
| Sodium | 47.44mg | 3% | |
| Potassium | 97.5mg | 3% | |
| Total Carbs | 14.42g | 6% | |
| Sugars | 12.06g | 62% | |
| Protein | 3.73g | 10% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.3mg | 2% | |
| Calcium | 69.8mg | 9% | |
* 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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