> From: "Ida Lois Culbreath" >
> I just bought a new ice cream maker. I love the taste of ginger and am
> looking for a recipe for an ice cream which has a strong ginger flavor.
> It can be something else, too, such as apricot ginger. Thanks.


Ginger Ice Cream

(Gourmet Magazine)

4 large egg yolks
1/2 cup sugar
1/4 cup coarsely grated peeled fresh gingerroot
2 tablespoons water
2 cups half-n-half
1 cup heavy cream
1 teaspoon vanilla
1/2 cup crystallized ginger

In a large bowl lightly whisk egg yolks. In a 3-quart heavy saucepan
cook sugar, fresh gingerroot, and water over moderate heat, stirring
occasionaly, for 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
poor into pan. Cook custard over moderately low heat, stirring
constantly, until a thermomenter registers 170 degrees F. Do not let
custard boil.

Pour custard through a sieve into clean 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 crstallized ginger. Freeze custard in an ice-cream maker,
adding chopped crystallized ginger three-fourths of way through freezing
process. Transfer ice cream to an airtight container and put into
freezer to harden.

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