Hawaiian Ginger Saffron Ice Cream

[size=5]Hawaiian Ginger Saffron Ice Cream[/size]Vaes4b d ~^
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[size=4][color=#000000]Ingredients :[/color][/size]1i/S$B%\&Xyff+y

9]g0{/n^+])o [size=4][color=#000000]2 cups milk
u4s]cFD]M 1 cup whipping creamP,n.nc#z"}0h-L
½ vanilla bean!zG b,z:m"H+UN
9 extra large egg yolksvWk{!E
¾ cup cane sugar
{,t&h?\ ½ cup water1aE7Bc.l0Q:r+GpWt
¼ cup fresh peeled, chopped, gingerJ&qv
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2 pinches of fresh saffronu/r+h8e6Z6c$rv)a
Pinch of fresh ground nutmeg[/color][/size][/url]
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;ec6iS&t-y/`WX [size=4][color=#000000]Method :[/color][/size].T+H#Z`.U:I|

;UNgv&k0?xBJ:m5C [size=4]1.[/size] [size=4][color=#000000]Bring milk, cream, saffron and vanilla to simmer in a heavy medium sauce [/color][/size]
@+sYU6h$x;U1W!I6I [size=4][color=#000000]    pan.
%l@#L G9TTsP 2. Gradua[/color][/size][size=4][color=#000000]lly whisk egg yolks and ¼ cup of sugar in hot milk mixture in medium [/color][/size]3bPA"R&Q R
[size=4][color=#000000]    bowl.
S;OjjH8O aX 3. Return to sauce pan and stir over medium-low heat until custard thickness, do [/color][/size]
J{Eo2}w;{3pU [size=4][color=#000000]    not boil. Y9E}4C| rE#R fy
4. Strain custard in bowl and refrigerate until cold.
)|!q?-^w&^ a.{ 5. Stir remaining ½ cup sugar, water, ginger, nutmeg, in sauce pan until sugar [/color][/size]
QjwA o.Y&AN1K2w~M [size=4][color=#000000]    dissolves until resembles syrup.
8h*Sn\KQM4d 6. Strain mixture into custard and refrigerate. )cZq4u[
7. Process the custard in an ice-cream maker accordingly to manufactures [/color][/size]
c%}+e _C GI$Q\ [size=4][color=#000000]     instructions. 2`nfrk4w3kq
8. Transfer to containers and freeze.[/color][/size][size=4] [/size] JTkEkI Rb
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Z$?E aN [size=5]我雖然冇make 過, 但係我有食過, 不過唔係用ginger make, 我唸用ginger 做出黎的ice cream會幾特別!! :em08: [/size]pV&h)w+c WbV
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[[i] 本帖最後由 Pochan 於 2008-7-22 12:09 AM 編輯 [/i]]