Ginger And Roasted Almond Ice Cream Recipes

GINGER ICE CREAM

Steps:

• Combine the water and ginger in a small saucepan. Bring to a simmer over moderate heat, and simmer for 5 minutes. Remove pot from the heat and reserve. In a bowl beat the egg yolks with the sugar until thick and pale, and wide ribbons fall from whisk. Set aside.
• In a large, heavy saucepan, combine the milk, cream, and cooked ginger, and bring to a boil.
• Slowly add about 1/4 cup of the hot milk mixture to the beaten eggs, whisking as you pour. Immediately scrape the tempered egg mixture into the hot milk mixture, whisking to combine. Cook over moderate heat, whisking slowly, until it reaches custard stage, 180 degrees F. It should be thick enough to coat the back of a wooden spoon. Don't let the custard boil.
• Immediately pour hot custard through a sieve pressing down on the ginger to extract all the juices. Discard the ginger. Refrigerate until cool or chill over ice water, stirring occasionally.
• Just before freezing, adjust mixture to taste with the lemon juice. Freeze the ice cream in an ice cream maker according to the manufacturer's instructions and serve.

GINGER AND ROASTED ALMOND ICE CREAM

Steps:

• 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.

CHICKPEA-ALMOND ICE CREAM

Steps:

• Mix all ingredients well and place in the freezer until the mass is a bit frozen on the edges.
• Take out of the freezer and stir vigorously with a whisk.
• Put it back in the freezer and repeat the process 2-3 times in shorter intervals.
• Then pour the mass into storable forms and let freeze to ice cream.

VEGAN ALMOND ICE CREAM

Steps:

• Soak Garbanzo Beans in cool water overnight.
• Soak 3 dates overnight in a large cup of water in the refrigerator.
• Rinse beans & discard water. Place 6 cups of water in a large pot, bring to a boil and add the chickpeas, reduce heat to a slow boil for 1 hour, making sure they are always covered with water.
• Rinse beans under cold water until cool.
• Spread on a baking sheet and remove skins (makes for creamier ice cream).
• Process the re-hydrated dates in a blender with a little of the soaking liquid until they are of a good consistency.
• Add the vanilla and almond milk to blender and puree.
• Add the remaining ingredients and mix until creamy (you can add a little more vanilla almond milk if necessary).
• Chill in the refrigerator for about 3 hours and then transfer to your ice cream maker. This will speed up the process.