Ginger Ice Cream Recipe - Cooking Index
Ginger Ice Cream Recipe - Cooking Index
| 1/3 cup | 78ml | Water |
| 1/4 cup | 59ml | (packed) Very-finely minced, pureed, or |
| Grated ginger | ||
| 5 | Egg yolks (large) | |
| 2/3 cup | 131g / 4.6oz | Granulated sugar |
| 1 cup | 237ml | Whole milk |
| 1 cup | 237ml | Heavy cream |
| 1 tablespoon | 15ml | Fresh lemon juice - or more to taste |
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. 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. 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.
This recipe yields 1 quart of ice cream.
Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1B19 broadcast 01-29-1998) - Downloaded from their Web-Site - http://www.foodtv.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.