Ingredients for Coconut Ginger Macadamia Ice Cream
- Whole Milk
- Heavy Cream
- 2 tablespoons grated fresh ginger
- 1 (13.5 ounce) can full-fat coconut milk
- 1 cup coconut cream
- Egg Yolks
- ¾ cup granulated sugar
- ¼ teaspoon salt
- 2 tablespoons finely chopped candied ginger
- Macadamia Nuts
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How to Make Coconut Ginger Macadamia Ice Cream
- Heat 2 cups milk, 1 cup heavy cream, and 2 tablespoons grated fresh ginger in a saucepan over medium heat.
- Bring to a simmer, then remove from heat and strain out the ginger.
- Return the milk mixture to the saucepan.
- In a separate bowl, whisk together 2 large egg yolks and ¾ cup granulated sugar until light and pale. Whisk in 1 (13.5 ounce) can full-fat coconut milk, ¼ teaspoon salt, and 1 cup coconut cream until smooth.
- Slowly pour the egg yolk mixture into the hot milk mixture, whisking constantly.
- Cook over low heat, stirring frequently, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil.
- Chill the mixture thoroughly in the refrigerator or freezer for at least 4 hours, or preferably overnight.
- Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions.
- In the last minute of churning, add ½ cup chopped macadamia nuts and 2 tablespoons finely chopped candied ginger.
- Transfer the ice cream to an airtight container and freeze for at least 2 hours to allow it to harden further.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
170g
Fat
334g
Carbs
17g
