Maharajah's Ginger Ice Cream

Recipe Ingredients

2 cups	474ml	Whipping cream
1 cup	237ml	Half and half
1/2 cup	99g / 3.5oz	Sugar
1		Salt
5		Egg yolks (large)
1/3 cup	109g / 3.8oz	Minced drained stem ginger in syrup
2 tablespoons	30ml	Syrup from stem ginger
2 tablespoons	30ml	Vanilla extract
		Mint sprigs

Recipe Instructions

Combine cream, half and half, sugar and salt in heavy medium saucepan. Bring to simmer, stirring until sugar dissolves, about 8 minutes. Whisk yolks in medium bowl to blend. Gradually whisk cream mixture into yolks. Return to saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes; do not boil. Strain custard into large bowl. Cool to room temperature. Stir stem ginger, syrup and vanilla into custard. Cover and refrigerate until well chilled or overnight.

Process custard mixture in ice cream maker according to manufacturer's instructions. Freeze in covered container. (Can be prepared 2 days ahead. Let soften slightly in refrigerator if necessary.) Scoop ice cream into bowls. Garnish with mint sprigs and serve.

Makes about 1 & 1/4 quarts

Source:
Bon Appetit - June 1990

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.