Ginger Ice Cream
This recipe is in honor of a deck hand that was with us for several years. He turned me on to ginger beer, although the one he likes will blow the back of your head off. The crystallized ginger at the end isn’t a necessity, just depends on how much you love ginger. Fresh apricots or strawberries on top would work nicely as well.
1/2 cup sugar
1/4 cup coarsely grated peeled ginger root
2 tablespoons water
2 cups half and half
4 large egg yolks
1 cup heavy cream
1 teaspoon vanilla extract
1/2 cup coarsely chopped crystallized ginger
In a medium saucepan, simmer the sugar, ginger root, and water over moderate heat, stirring occasionally, for 5 minutes. Stir in the half and half and bring to a simmer, stirring often.
In a separate bowl, whisk the egg yolks and gradually add the half and half mixture in a slow stream, whisking constantly. Pour the mixture back into the saucepan and cook over moderately low heat, stirring constantly, until a thermometer registers 170 degrees (do not let boil). Pour the custard through a sieve into a clean bowl and stir in the heavy cream and vanilla.
Cover the surface of the mixture with plastic wrap and chill until cold. Follow the instructions for your electric or hand-cranked ice cream maker. Add the finely chopped crystallized ginger 3/4 of the way through the process.
Makes 1 quart
Annie
Lickin’ the dasher!
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