Ginger Ice Cream
makes about 1 quart
Fabulously rich, with the contrast of the fresh ginger bite.Like this recipe? Find more like it in one of Barbara Kafka's many excellent cookbooks.
1 1/4 cups heavy cream
1 1/2 cups milk
1/2 cup thinly sliced unpeeled ginger
1 cup sugar
3 large egg yolks
prep: 1 hour 30 minutes
total: 2 hours
pot
strainer
two metal bowls
sieve
large bowl
ice cream machine
1. Put the heavy cream, milk, and ginger in a pot and bring to a boil. Reduce the heat and simmer for about 40 minutes. Add the sugar, stir and let the mixture cook until the ginger is transparent, about 20 minutes longer. Put the mixture through a strainer, pressing on the ginger to release all the liquid. Discard the ginger.
2. Rinse out the pan and put the strained mixture into it. Off the heat, slowly mix in the egg yolks, one at a time. Put the pan on low heat and cook, stirring constantly with a spoon, scraping the bottom and edges of the pan, until the mixture thickens enough to coat a spoon.
3. Remove the pan from the heat and pass the mixture through a very fine sieve into a metal bowl. Set the bowl in a larger bowl half filled with ice. Stir from time to time as the mixture cools.
4. When it is thoroughly cooled, freeze it in an ice-cream maker according to the manufacturer's directions.
2. Rinse out the pan and put the strained mixture into it. Off the heat, slowly mix in the egg yolks, one at a time. Put the pan on low heat and cook, stirring constantly with a spoon, scraping the bottom and edges of the pan, until the mixture thickens enough to coat a spoon.
3. Remove the pan from the heat and pass the mixture through a very fine sieve into a metal bowl. Set the bowl in a larger bowl half filled with ice. Stir from time to time as the mixture cools.
4. When it is thoroughly cooled, freeze it in an ice-cream maker according to the manufacturer's directions.
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