Coconut Ginger Macadamia Ice Cream Food
COCONUT ICE CREAM
Steps:
- Bring milk, heavy cream, coconut milk, and coconut flakes to simmer in heavy saucepan for a few minutes. Allow to steep for 10 minutes.
- Whisk the egg yolks, sugar, and salt together, long enough to dissolve the sugar.
- Temper hot liquid into egg mixture. Return all back into saucepan over low heat, stirring all the while, until mixture starts to thicken. Strain through a chinois. Chill immediately over ice bath.
- Churn in a standard ice cream machine.
COCONUT GINGER MACADAMIA ICE CREAM
This is an australian ice cream recipe taken off the Food Network for the Zaar World tour contest. Sorry but i don't know any Australian recipes by myself and don't think anyone can find kangaroo to grill outside of Austrtalia!!
Provided by Jessica K
Categories Frozen Desserts
Time 3h25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat milk, cream, and fresh ginger in pan over medium heat. As it begins to boil, take off heat, and strain ginger out. Return mixture to pan.
- In a bowl, beat the egg yolk with the sugar and then beat in the coconut milk, salt,and coconut cream. Slowly add this mixture to the hot mixture while stirring. Put on burner on low and cook until the mixture coats the back of a spoon.
- Chill in the fridge or freezer until very cold. Put in ice-cream maker and follow directions. Add the nuts and candied ginger just before putting the finished mixture into the freezer for final chilling.
Nutrition Facts : Calories 1194.7, Fat 107.1, SaturatedFat 66.8, Cholesterol 483.8, Sodium 227.7, Carbohydrate 53.5, Fiber 6.7, Sugar 42.5, Protein 16
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