Ginger Ice Cream

2 cups whole milk

2 cups heavy cream

1/2 cup chopped fresh ginger

8 egg yolks

1/2 cup sugar

Bring the milk, cream and ginger to simmer in a saucepan. Cover; let it rest
for 20 minutes. Bring to simmer again. Strain into medium bowl. Discard the
ginger.

Whisk the yolks and sugar in a large bowl until they are a pale yellow
color. Gradually whisk in the milk mixture. Return mixture to the saucepan
and stir over medium heat until custard thickens and leaves path on back of
spoon when finger is drawn across, about 4 minutes (do not boil). Strain
custard into clean bowl. Chill about 2 hours.

Process custard in ice cream maker according to manufacturer's instruction.
Transfer to covered container and freeze until firm.

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Ginger Ice Cream

Ginger is not something I would normally think would go in an ice cream,
this is a great recipe.
Be warned that unless you have an ice cream maker, this recipe in
non-trivial.
You can buy the preserved ginger at an oriental store (there is an excellent
brand made by Tung Chun Soy & Canning Co).
Yields about 1 1/2 pints.

GINGER SYRUP
1/3 cup water
1/4 cup sugar
3 packed tablespoon minced or grated fresh ginger

MILK MIXTURE
1 cup whole milk
2 tablespoon sugar
2 teaspoon finely minced preserved ginger, drained before mincing

CUSTARD MIXTURE
3 large egg yolks
1/4 cup sugar
1 cup whipping cream
1/2 teaspoon freshly squeezed, strained lemon juice

To make the syrup, heat the water and 1/4 cup sugar in a small saucepan over
medium heat, stirring to dissolve the sugar. When the sugar is dissolved,
add the fresh ginger. Stir and bring the mixture to boil over medium heat.
Reduce heat and simmer the syrup uncovered for 5 minutes. Remove pan from
heat.
In another pan combine the milk, 2 tablespoon sugar and the minced preserved
ginger. Stir over medium heat until the milk comes to a scalding
temperature, just short of a simmer, then remove the pan from heat. Add the
fresh ginger syrup into the milk mixture and stir well to blend. Cover and
steep for 20 minutes.
In a small bowl beat the egg yolks and 1/4 cup sugar until the mixture is
pale yellow, thick and falls in ribbons from the beater.

Put the heavy cream in a medium size bowl and cover with a strainer.
When the steeping time is over, bring the milk mixture to scalding again,
stirring. Slowly add 1/4 of the scalded milk to the egg mixture and then
pour the egg mixture back into the remaining milk. Cook over moderate heat,
whisking slowly, until the mixture reaches a custard consistency. Do not let
the mixture boil. Pour the custard through the strainer into the bowl of
cream. Stir the liquid in the strainer to coax it through the mesh. Discard
the ginger solids. Allow the mixture to cool completely, stirring
occasionally. Once cool, the mixture may be sealed airtight and refrigerated
1-2 days before freezing.

Just before freezing, add the lemon juice and stir well. Freeze in an
ice-cream maker or freeze in a shallow tray for 2 hours. Beat with a food
processor and freeze again. Repeat this procedure.
When freezing process is completed, pack the ice cream into a plastic
container, pressing it down to eliminate any air bubbles. Press a piece of
plastic wrap directly on the surface of the ice cream to prevent formation
of the ice crystals. Freeze for two more hours, but allow to soften slightly
in the fridge before serving.
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"dgtr" > wrote in message ...
> Anyone got any?
>