Ginger Ice Cream, And Lately I’ve Been Loving…
Another ice cream recipe… I’m on a roll!
Now on to the recipe. Imagine the coolness of ginger in ice cream form. Or rather, imagine ice cream that’s taken on the properties of ginger: it’s creamy but cool, subtle and ever-so-spicy. It leaves that tingling in the back of your throat, but does not taste medicinal or herb-y like the weird knobby things you see in Chinese supermarkets.
Yes, it’s very good.
And its color…
And since it’s another one of those “weird” flavors, I can pretty much assume I will be singlehandedly polishing off the entire TUB, but that’s perfectly fine with me.
GINGER ICE CREAM
Adapted from Gourmet
Makes about 1 quart
Ingredients:
4 large egg yolks
1/2 cup sugar
1/2 cup coarsely grated peeled fresh gingerroot
2 tablespoons water
1-1/2 cups whole milk
1-1/2 cups heavy cream
Directions:
In a large bowl, lightly whisk yolks.
In a heavy saucepan cook sugar, fresh gingerroot, and water over moderate heat, stirring occasionally, 5 minutes. Add whole milk and 1/2 cup heavy cream and bring to a simmer. Add this mixture to yolks in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until it thickens (a path should be left behind when you draw your finger across the back of the spoon). Do not let it boil.
Pour custard through a sieve into cleaned bowl and stir in rest of cream. Cool, then chill custard until cold, at least 3 hours, and up to 1 day.
Freeze custard in an ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden.
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Brussels Sprouts, Momofuku-style
I’ve been testing out a couple Thanksgiving recipes (my contributions to Thursday’s dinner) and was floored by this brussels sprouts recipe. If you’re still planning a side dish, I submit this one as a contender.
This recipe is by David Chang of Momofuku fame. Enough said, maybe?
If not, consider the brilliance behind this recipe: it take a standard fall/winter ingredient and infuses it with a lively combination of tart, spicy, sweet, and savory, effectively transforming stodgy old brussels sprouts into a stunner. And a delectable one at that. I’m all for food makeovers.
Anyway, this one’s going on the Thanksgiving spread—and winter rotation. I hope you give it a try!
BRUSSELS SPROUTS, MOMOFUKU-STYLE
Adapted from Momofuku via Food52
Serves 4
Ingredients:
2 lbs. Brussels sprouts
2 Tbsp vegetable oil
1/2 cup chopped cilantro leaves
For the vinaigrette:
2 Tbsp thinly-sliced cilantro stems
1/2 cup fish sauce
1/4 cup water
2 tablespoons rice vinegar
Juice of 1 lime
1/4 cup sugar
1 garlic clove, minced
1 to 3 red bird’s-eye chiles, thinly sliced, seeds intact
Directions:
Combine all the ingredients for the vinaigrette and set aside (it can be made up to a week in advance if stored in the fridge).
Preheat oven to 400 degrees F. Trim the sprouts, cutting off the dry part of the stem and peeling away any yellow or loose leaves. Dry very well. Cut the sprouts in halves, large ones in quarters. Toss them with the oil, then lay them, cut sides down, in one layer on a large baking sheet (you may need two). Roast for about 15 minutes, then, if they’re browning, flip them with a spatula. Continue roasting until they’re tender and nicely brown, another 10 minutes or so.
When ready to serve, toss with dressing to taste and cilantro leaves.
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