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Custard: Ginger Custard Ice Cream

Source of Recipe

Barbara Tropp


List of Ingredients

GINGER SYRUP:
1/3 cup water
1/4 cup sugar
3 packed tbl. minced or grated fresh ginger

MILK MIXTURE:
1 cup whole milk
2 tablespoons sugar
2 teaspoons finely minced preserved ginger
drained before mincing

CUSTARD MIXTURE:
3 large egg yolks
1/4 cup sugar
1 cup whipping cream
1/2 teaspoon fresh squeezed lemon juice


Recipe

You can buy the preserved ginger at an oriental store (there is an excellent brand made by Tung Chun Soy & Canning Co). Yields about 1 1/2 pints. To make the syrup, heat the water and 1/4 cup sugar in a small saucepan over medium heat, stirring to dissolve the sugar. When the sugar is dissolved, add the fresh ginger. Stir and bring the mixture to boil over medium heat. Reduce heat and simmer the syrup uncovered for 5 minutes. Remove pan from heat.

In another pan combine the milk, 2 tablespoon sugar and the minced preserved ginger. Stir over medium heat until the milk comes to a scalding temperature, just short of a simmer, then remove the pan from heat. Add the fresh ginger syrup into the milk mixture and stir well to blend. Cover and steep for 20 minutes. In a small bowl beat the egg yolks and 1/4 cup sugar until the mixture is pale yellow, thick and falls in ribbons from the beater. Put the heavy cream in a medium size bowl and cover with a strainer.

When the steeping time is over, bring the milk mixture to scalding again, stirring. Slowly add 1/4 of the scalded milk to the egg mixture and then pour the egg mixture back into the remaining milk. Cook over moderate heat, whisking slowly, until the mixture reaches a custard consistency. Do not let the mixture boil. Pour the custard through the strainer into the bowl of cream. Stir the liquid in the strainer to coax it through the mesh. Discard the ginger solids. Allow the mixture to cool completely, stirring occasionally. Once cool, the mixture may be sealed airtight and refrigerated 1-2 days before freezing.

Just before freezing, add the lemon juice and stir well. Freeze in an ice-cream maker or freeze in a shallow tray for 2 hours. Beat with a food processor and freeze again. Repeat this procedure. When freezing process is completed, pack the ice cream into a plastic container, pressing it down to eliminate any air bubbles. Press a piece of plastic wrap directly on the surface of the ice cream to prevent formation of the ice crystals. Freeze for two more hours, but allow to soften slightly in the fridge before serving.