Indian Cooking Recipe : Hawaiian Ginger Saffron Ice Cream
2 cups milk
1 cup whipping cream
½ vanilla bean
9 extra large egg yolks
¾ cup cane sugar
½ cup water
¼ cup fresh peeled, chopped, ginger
2 pinches of fresh saffron
Pinch of fresh ground nutmeg
Bring milk, cream, saffron and vanilla to simmer in a heavy medium sauce pan.
Gradually whisk egg yolks and ¼ cup of sugar in hot milk mixture in medium
Return to sauce pan and stir over medium-low heat until custard thickness, do
Strain custard in bowl and refrigerate until cold.
Stir remaining ½ cup sugar, water, ginger, nutmeg, in sauce pan until
sugar dissolves until resembles syrup.
Strain mixture into custard and refrigerate.
Process the custard in an ice-cream maker accordingly to manufactures instructions.
Transfer to containers and freeze.