Ginger And Roasted Almond Ice Cream - cooking recipe

Ingredients

1/3 cup whole blanched almond
1 1/2 cups heavy cream
1/2 cup milk
6 egg yolks
2/3 cup sugar
1/3 cup very finely chopped crystallized ginger

Preparation

Preheat oven to 375F; place almonds in small shallow cake pan and roast for 8-10 minutes, or until golden-brown and aromatic; remove from oven; when almonds are cool, chop them roughly.
Heat cream and milk in medium pan until almost boiling; remove from heat; beat or whisk egg yolks and sugar in large bowl until thick and pale; gradually add milk, beating constantly; return mixture to pan; stir over low heat for 5 minutes or until mixture thickens; do not boil; remove from heat; stir in ginger, place piece of plastic wrap directly onto surface of custard and allow to cool.
Once cool, freeze according to manufacturer's instructions; when partly frozen, add nuts and mix through; finish churning.