Ginger and Roasted Almond Ice Cream

From Confident Cooking. Churning time not included.

• Ready In: 18 mins
• Serves: 6-8

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

Directions

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