For the ice cream
1 cup turbinado sugar
1 cup heavy cream
2 cups whole milk
1 whole vanilla bean, split and scraped
2 tablespoons fresh ginger, chopped fine (chopped not grated)
For the topping
1 vanilla bean, split, scraped and cut into pieces
3 blood oranges, halved and sliced thin ( peels on)
2 tablespoons turbinado or raw sugar
1 chai tea bag or 1 tablespoon fresh ground chai tea/spices
Â½ Â cup chopped pistachios
Pinch of salt
Whisk together the eggs and the sugar until a creamy whipped consistency occurs, add the heavy cream and continue to whisk until a smooth cream is formed.Â Meanwhile bring the milk, fresh ginger and vanilla bean to a boil in a medium sauce pan, making sure not to burn the milk by stirring often. Â Â When the milk is boiling Â reduce heat to a medium low and continue to stir.Â Add about a half of a cup of the hot milk to the cream and egg mixture and stir.Â Slowly pour the cream and egg mixture into the hot milk, whisking slowly the entire time.Â Continue to cook on a medium to low heat until he mixture thickens and a velvety custard like consistency forms, about 4 minutes.Â Take the mixture off the heat and place in a stainless steel bowl and cool completely and chill.Â When fully chilled process the ice cream in a n ice cream maker.
Pre heat oven to 400Â° F.Â In a large bowlÂ combine all the ingredients and toss together until all the citrus is coated nicely.Â Place the mixture on a large flat baking sheet, making sure the blood oranges are arranged flat.Â Bake for about 7-8 minutes.Â Turn the oven to broil and finish for about 2 minutes, making sure that the citrus brown and crisp or caramelize but not burn. Serve warm over the ginger ice cream.