Where do I get crystalized ginger?
Baron Rho wrote:
> If yo uhave an icew cream maker, this recipe is really good and I have
> made it numerous times:
>
> 12 egg yolks (save the whites for an omelet)
> 9oz. super fine sugar
> 1 pint whole milk
> 1 pint heavy cream
> 3 * oz chopped crystallized ginger
>
> 1. Place the egg yolks and sugar in an electric mixer and whisk
> until pale and creamy. In a heavy saucepan, bring the milk and cream
> to a boil. Remove from the heat. Temper the egg yolks by stirring a
> few tablespoons of the boiled cream into them. Slowly pour cream into
> the egg mixture in a steady stream, stirring constantly, and then
> scrape down the sides.
>
> 2. Return the mixture to the pan and heat, stirring until the
> custard coats the back of a wooden spoon. Do not allow the mixture to
> boil.
>
> 3. Sieve into a bowl and add the ginger, then allow to cool.
>
> 4. Pour into an ice cream maker and churn. Store the ice cream in
> a container and freeze.
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