Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 c Whipping cream
- 1 c Half and half
- 1/2 c Sugar
- 5 lg Egg yolks
- 1/3 c Minced drained stem ginger -- in syrup
- 2 tb Syrup from stem ginger
- 2 tb Vanilla extract
Directions
Mint sprigs Combine cream half and half sugar and salt in heavy medium saucepan.
Bring to simmer stirring until sugar dissolves about 8 minutes.
Whisk yolks in medium bowl to blend. Gradually whisk cream mixture into yolks.
Return to saucepan.
Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across about 4 minutes; do not boil.
Strain custard into large bowl.
Cool to room temperature.
Stir stem ginger syrup and vanilla into custard.
Cover and refrigerate until well chilled or overnight.
Process custard mixture in ice cream maker according to manufacturer's instructions.
Freeze in covered container.
Scoop ice cream into bowls.
Garnish with mint sprigs and serve.
Category:Chadian Recipes
Category:Chadian Desserts