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.
WHITE CHOCOLATE & GINGER ICE CREAM
From NYTimes.com. Originally published with America Is Going Sweet on White Chocolate By CORBY KUMMER, December 21, 1988
Provided by Second2None
Categories Ice Cream
Time 7h
Yield 1 quart, 10 serving(s)
Number Of Ingredients 8
Steps:
- In a heavy saucepan over low heat, slowly bring cream, milk, sugar and ginger to a boil, stirring occasionally. Immediately remove from heat. Let ingredients steep together for 30 minutes.
- In a small bowl, beat egg yolks with melted white chocolate. Whisk into cream mixture. Strain custard through a fine-mesh sieve or cheesecloth into a large bowl.
- Pour custard into an ice-cream maker and freeze according to manufacturer's directions. Transfer ice cream to a container, cover and freeze.
- Scoop ice cream into dessert bowls. Sprinkle with crystallized ginger and white chocolate shavings, if desired. YIELD 1 quart.
Nutrition Facts : Calories 211.3, Fat 15.2, SaturatedFat 9.2, Cholesterol 75.9, Sodium 36, Carbohydrate 16.8, Fiber 0.3, Sugar 13.5, Protein 2.9
GINGER ICE CREAM
Provided by Corby Kummer
Categories ice creams and sorbets, dessert
Time 3h
Yield 1 quart
Number Of Ingredients 8
Steps:
- In a heavy saucepan over low heat, slowly bring cream, milk, sugar and ginger to a boil, stirring occasionally. Immediately remove from heat. Let ingredients steep together for 30 minutes.
- In a small bowl, beat egg yolks with melted white chocolate. Whisk into cream mixture. Strain custard through a fine-mesh sieve or cheesecloth into a large bowl.
- Pour custard into an ice-cream maker and freeze according to manufacturer's directions. Transfer ice cream to a container, cover and freeze.
- Scoop ice cream into dessert bowls. Sprinkle with crystallized ginger and white chocolate shavings, if desired.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 6 grams, Carbohydrate 20 grams, Fat 19 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 11 grams, Sodium 43 milligrams, Sugar 19 grams
CHOCOLATE GINGER ICE CREAM
Rich and smooth custard based ice cream. Use the best chocolate you can. The ginger offers a lovely tang with the rich chocolate.
Provided by Ambervim
Categories Frozen Desserts
Time 40m
Yield 4 Cups
Number Of Ingredients 8
Steps:
- Process ginger with sugar in work bowl of food processor until it is very fine.
- Place milk, cream and ginger sugar in heavy saucepan and bring to a boil.
- Remove from heat an steep for 5 minutes.
- Beat egg yolks with a wire whisk in a bowl and slowly stir in the ginger milk mixture.
- Return to saucepan and cook gently, stiring constantly, until it thickens slightly. Do not boil or overheat.
- Add vanilla and liqueur.
- Cut chocolate into chunks and add to work bowl of food processor. Pulse 15-20 times or until finely chopped.
- Add about half of the hot custard and process until the chocolate is completely melted.
- Stir chocolate mixture back into remaining custard and blend well with a whisk.
- Cool mix in fridge for several hours or overnight.
- Transfer to ice cream freezer and after a little time, voila! YUM is ready.
- If you have no ice cream freezer, place in flat metal dish or cake pan and freeze for about 2 hours.
- Puree in 2 or 3 batches until smooth to prevent large ice crystals from forming. If you freezer is not very cold or is very full, this may take longer.
- Freeze again fofr about 1 hour.
- Time does not include freezing time as you don't have to stand there and watch it.
Nutrition Facts : Calories 850.7, Fat 74.8, SaturatedFat 45.4, Cholesterol 346.1, Sodium 122.9, Carbohydrate 47.4, Fiber 7.1, Sugar 25.7, Protein 14.3
FRESH GINGER ICE CREAM
Steps:
- Cut the ginger in half lengthwise (making it more stable for slicing), and then cut it into thin slices. Place the ginger in a medium, nonreactive saucepan. Add enough water to cover the ginger by about 1/2 inch (2 cm), and bring to a boil. Boil for 2 minutes, then drain, discarding the liquid.
- Return the blanched ginger slices to the saucepan, then add the milk, 1 cup (250 ml) of the cream, sugar, and salt. Warm the mixture, cover, and remove from the heat. Let steep at room temperature for 1 hour.
- Rewarm the mixture. Remove the ginger slices with a slotted spoon and discard. Pour the remaining 1 cup (250 ml) heavy cream into a large bowl and set a mesh strainer on top.
- In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Stir until cool over an ice bath.
- Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.
- Variation
- To make Lemon-Fresh Ginger Ice Cream, grind the zest of 2 lemons with the sugar in a blender or food processor and warm it with the milk.
- Perfect Pairings
- Make Ginger and Candied Lemon Ice Cream by draining a handful of Candied Lemon Slices (page 214), coarsely chopping them, and folding them into the just-churned ice cream.
- For Ginger-Gingersnap Ice Cream, mix in one recipe of Speculoos (page 208).
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