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    You are in: Home / Recipes / Ginger and Roasted Almond Ice Cream Recipe
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    Ginger and Roasted Almond Ice Cream

    Total Time:

    Prep Time:

    Cook Time:

    18 mins

    3 mins

    15 mins

    evelyn/athens's Note:

    From Confident Cooking. Churning time not included.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      Once cool, freeze according to manufacturer’s instructions; when partly frozen, add nuts and mix through; finish churning.

    Ratings & Reviews:

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    Nutritional Facts for Ginger and Roasted Almond Ice Cream

    Serving Size: 1 (94 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 400.3
     
    Calories from Fat 278
    69%
    Total Fat 30.8 g
    47%
    Saturated Fat 15.9 g
    79%
    Cholesterol 273.1 mg
    91%
    Sodium 42.1 mg
    1%
    Total Carbohydrate 26.9 g
    8%
    Dietary Fiber 0.8 g
    3%
    Sugars 22.7 g
    91%
    Protein 6.0 g
    12%

    The following items or measurements are not included:

    crystallized ginger

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