Ginger Ice Cream
- Ready In:
- 1hr
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 1⁄2 cup water
- 1⁄3 cup sugar
- 2 tablespoons grated peeled fresh gingerroot
- 1 1⁄4 cups milk
- 1 cup heavy cream
- 1⁄3 cup sugar
- 3 egg yolks
- 1 tablespoon finely chopped crystallized ginger
directions
- Simmer the water, sugar and ginger for 3-4 minutes in a saucepan, stirring occasionally to make a light syrup.
- Set aside and cool for 5 minutes.
- In another saucepan, scald the milk and cream.
- Remove from heat and stir in 1/3 cup sugar and the ginger syrup.
- Set aside for 15 minutes to let flavors blend.
- Strain the ginger solids from the milk mixture and discard.
- Whisk in the egg yolks and crystallized ginger.
- Return to heat, either in a double boiler or heat diffuser.
- Heat gently, stirring constantly, until the mixture becomes a thin custard. It will thicken slightly but should not be heated to a simmer or boil.
- Cool and prepare according to your ice cream maker instructions.
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