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Ginger Ice Cream

Source of Recipe


Adapted from "The Bombay Café" by Neela Paniz






List of Ingredients



• 1/2 cup plus 2 Tbsp sugar
  
• One 2-inch knob of fresh ginger, peeled and grated
  
• 1 cup whole milk
  
• 3 egg yolks
  
• 1 cup heavy cream
  
• 1 tsp fresh lemon juice
  
• 2 Tbsp candied ginger, diced
  






Instructions



1. Combine 1/4 cup of the sugar with 1/3 cup of water in a small saucepan and bring to a rapid boil. Add the grated ginger and reduce heat to a simmer. Cook for 5 minutes, remove from heat, and strain into a small bowl. Reserve the cooked ginger in a separate bowl.
   
   
2. Over medium-high heat in a medium saucepan, combine the milk with 2 tablespoons sugar and the reserved cooked ginger. When the milk comes to a boil, remove from heat, and pour in the ginger syrup. Set aside and allow the milk to steep for 30 minutes.
   
   
3. Whisk the egg yolks with the remaining 1/4 cup sugar until the yolks turn pale yellow. Heat the ginger-infused milk once again on low heat until hot. Pour the hot milk in a steady stream into the beaten egg yolks, whisking constantly to avoid lumps of partially scrambled egg bits. Pour the custard mixture back into the saucepan and cook on low heat, stirring continuously for about 6 to 8 minutes, until the custard thickens to coat a spoon.
   
   
4. Put a handful of ice cubes and a cup or two of water in a large bowl. Place a medium bowl in this ice bath. Remove the custard from the heat and strain through a fine-mesh strainer into the medium bowl. This cools the custard quickly. With a wooden spoon, press down on the ginger shreds in the strainer to get any juices.
   
   
5. When the custard has cooled, stir in the heavy cream and lemon juice. Pour into an ice-cream maker and add the candied ginger. Freeze according to manufacturer's instructions.
   
   Makes 8 servings.