Directions:
- In a large bowl lightly whisk yolks. In a 3-quart heavy saucepan cook sugar, fresh gingerroot, and water over moderate heat, stirring occasionally, 5 minutes. Add half-and-half and bring to a simmer. Add hot half-and-half mixture to yolks in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.)
- Pour custard through a sieve into cleaned bowl and stir in cream and vanilla. Cool custard. Chill custard, its surface covered with plastic wrap, until cold, at least 3 hours, and up to 1 day.
- Finely chop crystallized ginger. Freeze custard in an ice-cream maker, adding crystallized ginger three fourths of way through freezing process. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1934.33 Kcal (8099 kJ) | ||
| Calories from fat | 1102.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 122.48g | 188% | |
|---|---|---|---|
| Cholesterol | 1087.48mg | 362% | |
| Sodium | 530.21mg | 22% | |
| Potassium | 1002.62mg | 21% | |
| Total Carbs | 178.96g | 60% | |
| Sugars | 59.35g | 237% | |
| Protein | 42.92g | 86% | |
| Vitamin C | 6mg | 10% | |
| Iron | 4mg | 22% | |
| Calcium | 702.2mg | 70% | |
| Amount Per 100 g | |||
| Calories | 190.37 Kcal (797 kJ) | ||
| Calories from fat | 108.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.05g | 188% | |
|---|---|---|---|
| Cholesterol | 107.02mg | 362% | |
| Sodium | 52.18mg | 22% | |
| Potassium | 98.67mg | 21% | |
| Total Carbs | 17.61g | 60% | |
| Sugars | 5.84g | 237% | |
| Protein | 4.22g | 86% | |
| Vitamin C | 0.6mg | 10% | |
| Iron | 0.4mg | 22% | |
| Calcium | 69.1mg | 70% | |
* 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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