Walnut And Ginger Ice Cream

Name: Walnut And Ginger Ice Cream
Total time: 20 min
Yield: Eight to 12 servings
Ingredients: 6 egg yolks; 3/4 cup sugar; 4 cups milk; 1 cup heavy cream; 1/8 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

By Craig Claiborne and Pierre Franey

Total Time: 20 minutes, plus freeze time
Rating: (0)
Comments: Read comments

Featured in: FOOD; A GOOD NUT TO CRACK

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:Eight to 12 servings

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

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Put the yolks and sugar in a heavy saucepan or casserole. Beat with a whisk until pale yellow.
Step 2
In another saucepan, combine the milk and cream and bring just to the simmer.
Step 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.
Step 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.
Step 5
Quickly pour and scrape the mixture into a cold mixing bowl. This will prevent the mixture from further cooking.
Step 6
Let it stand until cool and add the nuts and vanilla.
Step 7
Pour the mixture into the container of an electric or hand-cranked ice cream freezer. Freeze according to the manufacturer's instructions.

Tip

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.