Bruise the ginger by giving it a couple of hard whacks with a meat mallet then place it in a medium, heavy saucepan with the milk and vanilla bean and slowly bring to the boil. Meanwhile, beat the egg yolks and sugar together until thick and pale. When the milk is about ready to boil, remove from the heat and whisk the milk mixture into the egg yolk/ sugar until combined. Return the mixture to the saucepan and slowly reheat, stirring constantly, until the custard is thick enough to coat the back of a spoon. Do not allow the mixture to boil. Remove the vanilla bean, scraping the seeds and returning these to the custard and discard the ginger. Pour into an ice-cream maker and freeze according to the manufacturers instructions. Alternatively, pour into a metal container such as a stainless steel bowl, and freeze, stirring every 30 minutes or so, for two hours, then once more an hour later. This will break up the sugar crystals and ensure a smooth ice-cream. Use within four weeks. Per serving: 813 Calories (kcal); 32g Total Fat; (34% calories from fat); 18g Protein; 116g Carbohydrate; 1276mg Cholesterol; 50mg Sodium Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 6 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (986g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1949 (66%)|
|Amt Per Serving||% DV|
|Total Fat 216.6g||289 %|
|Saturated Fat 77.9g||390 %|
|Monounsaturated Fat 95.8g|
|Polyunsanturated Fat 34.3g|
|Cholesterol 10069.4mg||3098 %|
|Sodium 391.7mg||14 %|
|Potassium 891.4mg||23 %|
|Total Carbohydrate 129.3g||38 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 129.3g|
|Protein 129.4g||185 %|
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Calories per serving: 2974
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