Try this Maharajahs Ginger Ice Cream recipe, or contribute your own.
Suggest a better descriptionCombine 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 manufacturers instructions. Freeze in covered container. (Can be prepared 2 days ahead. Let soften slightly in refrigerator if necessary.) Scoop ice cream into bowls. Garnish with mint sprigs and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Batch (1609g) | ||
Recipe Makes: 1 Batch | ||
|
||
Calories: 4432 | ||
Calories from Fat: 2525 (57%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 280.5g | 374 % | |
Saturated Fat 127.2g | 636 % | |
Monounsaturated Fat 108.7g | ||
Polyunsanturated Fat 32.3g | ||
Cholesterol 8734.7mg | 2688 % | |
Sodium 572.7mg | 20 % | |
Potassium 1503.7mg | 40 % | |
Total Carbohydrate 351.7g | 103 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 351.7g | ||
Protein 124.6g | 178 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4432
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.