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
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
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.