Ginger Ice Cream
Dec. 11th, 2014 09:14 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
shipperxI made this at Thanksgiving to serve with pumpkin pie. I could see it as going with apple pie or some sort of chocolate as well. Heck, it's delicious all on its own.
Turned out really, really well.
Ginger Ice Cream (From Gourmet Magazine)
4 large egg yolks
1/2 cup sugar
1/4 cup grated fresh gingerroot
2 Tbs water
2 cups half-and-half
1 cup heavy cream
1 tsp vanilla
1/4 cup crystallized ginger
In a large bowl lightly whisk yolks. In a 3-quart heavy saucepan cook sugar, fresh gingerroot, and water over moderate heat, stirring occasionally, 5 minutes. Add half-and-half and bring to a simmer. Add hot half-and-half mixture to yolks in a slow stream, whisking, and pour into pan. Cook custard over
moderately low heat, stirring constantly, until a thermometer registers 170°F.
(Do not let boil.)
Pour custard through a sieve into cleaned bowl and stir in cream and vanilla. Cool custard. Chill custard, its surface covered with plastic wrap, until cold, at least 3 hours, and up to 1 day.
Finely chop crystallized ginger. Freeze custard in an ice-cream maker, adding crystallized ginger three fourths of way through freezing process. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.
CUSTOMIZATION:
1) I added 1/4tsp of ground cardamom when I added the vanilla.
2) Reading the comments, there were several saying that there were too many mushy ginger pieces in it, so I strained out 2/3 of the ginger before freezing it. While freezing, I buttered then toasted some pecan bits plus ground up a couple of tablespoons of crystalized ginger. I then folded in the pecans and crystalized ginger dust before transfering to a container and placing in the freezer.
The texture of the ice cream was really good, and it was pretty darn tasty.
Turned out really, really well.
Ginger Ice Cream (From Gourmet Magazine)
4 large egg yolks
1/2 cup sugar
1/4 cup grated fresh gingerroot
2 Tbs water
2 cups half-and-half
1 cup heavy cream
1 tsp vanilla
1/4 cup crystallized ginger
In a large bowl lightly whisk yolks. In a 3-quart heavy saucepan cook sugar, fresh gingerroot, and water over moderate heat, stirring occasionally, 5 minutes. Add half-and-half and bring to a simmer. Add hot half-and-half mixture to yolks in a slow stream, whisking, and pour into pan. Cook custard over
moderately low heat, stirring constantly, until a thermometer registers 170°F.
(Do not let boil.)
Pour custard through a sieve into cleaned bowl and stir in cream and vanilla. Cool custard. Chill custard, its surface covered with plastic wrap, until cold, at least 3 hours, and up to 1 day.
Finely chop crystallized ginger. Freeze custard in an ice-cream maker, adding crystallized ginger three fourths of way through freezing process. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.
CUSTOMIZATION:
1) I added 1/4tsp of ground cardamom when I added the vanilla.
2) Reading the comments, there were several saying that there were too many mushy ginger pieces in it, so I strained out 2/3 of the ginger before freezing it. While freezing, I buttered then toasted some pecan bits plus ground up a couple of tablespoons of crystalized ginger. I then folded in the pecans and crystalized ginger dust before transfering to a container and placing in the freezer.
The texture of the ice cream was really good, and it was pretty darn tasty.
