“From NYTimes.com. Originally published with America Is Going Sweet on White Chocolate By CORBY KUMMER, December 21, 1988”
READY IN:
7hrs
SERVES:
10
YIELD:
1 quart
UNITS:
US

Ingredients Nutrition

Directions

  1. In a heavy saucepan over low heat, slowly bring cream, milk, sugar and ginger to a boil, stirring occasionally. Immediately remove from heat. Let ingredients steep together for 30 minutes.
  2. In a small bowl, beat egg yolks with melted white chocolate. Whisk into cream mixture. Strain custard through a fine-mesh sieve or cheesecloth into a large bowl.
  3. Pour custard into an ice-cream maker and freeze according to manufacturer's directions. Transfer ice cream to a container, cover and freeze.
  4. Scoop ice cream into dessert bowls. Sprinkle with crystallized ginger and white chocolate shavings, if desired. YIELD 1 quart.

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