I made this up because you can never get the flavors you really want at the store, and I'm tired of chocolate/coffee ice creams. This one is not too sweet, and the ginger flavor is intense, but not too overwhelming with the coconut. This ice cream can stand up to Thai food. Do NOT use that nasty thin pithy ginger you get at the grocery store! You have to hunt for the big thick soft chunks of Australian ginger or you might as well not make this.
- 1 cup whole milk
- 2 cup heavy cream
- 3 T. fresh grated ginger
- 1 can Chaokoh coconut milk
- 1 carton or can coconut cream
- 6 lg. egg yolks
- 1/2 cup sugar
- pinch salt
- 2/3 cup Australian soft candied ginger, cut in small cubes
- 2/3 cup macadamia pieces
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.
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.