Walnut And Ginger Ice Cream Recipes

MAPLE WALNUT ICE CREAM

Steps:

• Pour cream into a large bowl and set a mesh strainer over the bowl. Whisk egg yolks together in a separate bowl.
• Heat milk, sugar, and corn syrup together in a saucepan over medium-low heat until milk begins to steam, about 5 minutes. Slowly pour about 1/2 cup heated milk into the egg yolks, whisking constantly. Scrape egg yolk mixture into the saucepan with a heatproof spatula.
• Cook and stir milk mixture constantly with the spatula, scraping the bottom of the saucepan often, until mixture thickens and coats the spatula, about 10 minutes. Remove saucepan from heat; pour mixture through the mesh strainer into the cream.
• Stir 3/4 cup maple syrup, coarse salt, and vanilla into cream mixture, then place the bowl over a larger bowl of ice water; stir to cool to room temperature. Chill mixture in the refrigerator, about 2 hours.
• Preheat oven to 275 degrees F (135 degrees C). Spread walnuts onto a baking sheet.
• Toast walnuts in the preheated oven until they turn golden brown and become fragrant, about 15 minutes. Set nuts aside to cool to room temperature. Chop nuts coarsely.
• Heat the 1/2 cup plus 1 tablespoon maple syrup in a saucepan until it comes to a boil. Stir in walnuts, and return to a boil. Stir nuts for 10 seconds, remove from heat; set aside to cool completely. The nuts will be wet and sticky when cooled.
• Remove cream mixture from the refrigerator, pour into your ice cream maker, and freeze according to manufacturer's instructions. During the last few minutes of churning, stir in wet walnuts.

WALNUT AND GINGER ICE CREAM

Steps:

• Put the yolks and sugar in a heavy saucepan or casserole. Beat with a whisk until pale yellow.
• In another saucepan, combine the milk and cream and bring just to the simmer.
• Meanwhile, put the ginger into the container of a food processor or electric blender. Blend thoroughly. There should be about three tablespoons. Set aside.
• Add about one-half cup of the hot milk and cream to the egg yolk mixture, beating rapidly with a whisk. Add the remaining hot liquid, stirring rapidly. Heat slowly, stirring and scraping all around the bottom with a wooden spoon. Add the ginger and stir. Bring the mixture almost, but not quite, to the boil, stirring constantly. The correct temperature is 180 degrees.
• Quickly pour and scrape the mixture into a cold mixing bowl. This will prevent the mixture from further cooking.
• Let it stand until cool and add the nuts and vanilla.
• Pour the mixture into the container of an electric or hand-cranked ice cream freezer. Freeze according to the manufacturer's instructions.

PLUM AND WALNUT CRISP WITH GINGER ICE CREAM

Steps:

• For topping:
• Mix first 7 ingredients in large bowl. Add butter and rub in with fingertips until small moist clumps form. Cover and refrigerate 20 minutes. (Can be made 3 days ahead. Keep refrigerated.)
• Microwave ice cream in 5-second intervals just until slightly softened. Mix ice cream and ginger in medium bowl to blend. Cover and freeze. (Can be made 1 day ahead. Keep frozen.)
• For fruit:
• Preheat oven to 400°F. Toss plums, sugar, cornstarch, and vanilla in bowl. Let stand until sugar dissolves, tossing occasionally, about 5 minutes.
• Transfer plum mixture to 11x7-inch glass baking dish. Sprinkle topping over. Bake until topping is dark golden brown and fruit is bubbling, about 40 minutes. Transfer crisp to rack and cool slightly, about 30 minutes.
• Scoop warm crisp into shallow bowls. Top each with scoop of ice cream.

GINGER ICE CREAM

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.