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Ingredients
- 1 1/4 c. lowfat milk
- 1 c. heavy cream
- 1/3 c. sugar
- 3 x egg yolks
- 1 Tbsp. finely minced crystallized ginger(I love this so I use more)
- 1/2 c. water
- 1/3 c. sugar
- 2 Tbsp. grated, peeled, fresh ginger root
Directions
- In pan, simmer water, sugar, and fresh ginger 3-4 minutes., stirring occasionally. Set aside to cold 5 minutes.
- In another pan, scald lowfat milk and cream (do not boil). Remove from heat and stir in remaining sugar and the syrup. Set aside 15 minutes. to let flavors blend. Then strain ginger solids from lowfat milk mix.
- Whisk in the egg yolks and crystallized ginger. Return to heat(use either double boiler or possibly heat diffuser.) Heat gently, stirring constantly, till it becomes a thin custard. Do not allow it to simmer or possibly boil.
- Cold mix and freeze according to instructions.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 693g | |
| Calories 1086 | |
| Calories from Fat 420 | 39% |
| Total Fat 47.76g | 60% |
| Saturated Fat 29.69g | 119% |
| Trans Fat 0.0g | |
| Cholesterol 180mg | 60% |
| Sodium 188mg | 8% |
| Potassium 669mg | 19% |
| Total Carbs 157.69g | 42% |
| Dietary Fiber 0.9g | 3% |
| Sugars 149.58g | 100% |
| Protein 13.43g | 21% |
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