Ginger Ice Cream 4 large egg yolks 1/2 cup sugar 1/4 cup coarsely grated peeled fresh ginger root (powdered also works) 2 cups milk 1.5 cup heavy cream 1 teaspoon vanilla 1/2 cup crystallized ginger* 1 shot ginger liquor (optional) In a large bowl lightly whisk yolks. In a 3-quart heavy saucepan cook sugar, fresh ginger root, and milk over moderate heat, stirring occasionally, 5 minutes. Add hot milk mixture to yolks in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.) Pour custard through a sieve into cleaned bowl and stir in cream and vanilla. Cool custard. Chill custard, its surface covered with plastic wrap, until cold, at least 3 hours, and up to 1 day. Finely chop crystallized ginger. Freeze custard in an ice-cream maker, adding crystallized ginger three fourths of way through freezing process. Transfer ice cream to an airtight container and put in freezer to harden.
Posted on: Thu, 15 Jan 2015 04:15:46 +0000