Speedy Ginger Ice Cream With Chilli Chocolate Sauce Recipes
GINGER ICE CREAM
Fresh ginger root and candied ginger give this silky, custard-based ice cream an intense spice flavor. Don't overlook the clove, which adds a deep, woodsy note. You can make this ice cream up to a week ahead, but after that it will start to develop ice crystals.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 25m
Yield 1 generous pint
Number Of Ingredients 9
Steps:
- In a medium pot, combine cream, milk, sugar, ginger, cinnamon, clove and salt. Bring to a simmer over medium heat, then cover, remove from heat, and let steep for 1 hour.
- In a medium bowl, whisk the yolks. Whisking constantly, slowly whisk about a third of the cream into the yolks, then whisk yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
- Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to the manufacturer's instructions, adding the candied ginger during the last few seconds of churning. Serve directly from the machine for soft serve, or store in freezer until needed. Serve topped with extra candied ginger if desired.
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- Combine the water and 1/4 of the sugar in a small saucepan. Bring to a low simmer and stir until sugar has dissolved completely. Add the grated ginger and bring mixture to a simmer for 5 minutes. Remove from the heat.
- In a separate large saucepan, combine 2 tablespoons of sugar with the milk. Bring to a simmer and stir until the sugar has dissolved complete.y Remove from heat and add the ginger simple syrup. Stir to combine, cover the pot, and allow mixture to infuse for 20 minutes.
- In a large bowl, whisk together the sugar and remaining 1/4 of sugar aggressively until the mixture is thick and pale yellow in color. It should fall from the whisk in thick ribbons (otherwise known as ribbon stage).
- Once milk and ginger mixture has infused, return mixture to heat until scalded (just below boiling point). Temper the milk mixture slowly into the eggs, whisking continuously. Return mixture to pot and cook over low heat, stirring continuously, until custard coats the back of a wooden spoon or temperature reaches 180 degrees Fahrenheit.
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