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Ginger Ice Cream

Source of Recipe


Gourmet-November 1998






List of Ingredients



• 4 large egg yolks
  
• 1/2 cup sugar
  
• 1/4 cup coarsley grated peeled fresh gingerroot
  
• 2 Tblsp. water
  
• 2 cups half-and-half
  
• 1 cup heavy cream
  
• 1 tsp. vanilla
  
• 1/2 cup crystallized ginger*
  






Instructions



1. In a large bowl lightly whisk yolks. In a 3 quart heavy saucepand cook sugar, fresh gingerroot, and water over moderate heat, stirring occasdionally, 5 minutes.
   
   
2. Add half-and-half and bring to a simmer. Add hot half-and-half mixture to yolks in a slow stream (you don't want to cook the egg yolks) whisking, and pour into pan.
   
   
3. Cook custard over moderatley low heat, stirring constantly, until a thermometer registers 170 degrees. DO NOT LET BOIL.
   
   
4. Pour custard through a sieve into cleaned bowl and stir in cream and vanilla. Cool custard.
   
   
5. Chill custard, its surface covered with plastic wrap until cold - at least 3 hours, and up to 1 day.
   
   
6. Finely chop crystallized ginger. Freeze custard in an ice-cram maker, adding crystallized ginger three fourths of the way through the freezing process. Transfer ice cream to an airtight container and put in the freezer to harden.
   
   
7. Makes about 1 quart.
   
   






Final Comments


* Available at some supermarkets and specailty foods shops and by mail order from Williams-Sonoma at 800-541-1262.