Fresh Ginger Ice Cream
From Barbara Tropp, China Moon Cookbook
Makes: 1 Quart
- 1/3 c. water
- 1/2 c. + 2 tbs. sugar
- 1/4 packed c. ginger, very finely minced, pureed, or grated
- 1 c. whole milk
- 2 extra-large egg yolks
- 1 c. heavy cream
- about 1 tsp. lemon juice
- Chill heavy cream in large bowl.
- Combine water and 1/4 c. sugar in a small saucepan. Bring to
near-simmer, stirring to dissolve sugar. Add ginger, bring to
boil, reduce heat and simmer for 5 minutes. Remove from heat.
- In larger saucepan, combine 2 tbs. sugar with 1 c. milk.
Bring to near-simmer, stirring to dissolve sugar. Remove
from heat, add sugar/ginger syrup, cover to hold heat,
and let steep for 20 minutes.
- Beat egg yolks with remaining 1/4 c. sugar until mixture is
thick and pale yellow.
- When steeping time is up, heat milk mixture to scalding,
stirring as it heats. Drizzle about 1/4 c. of hot milk into
beaten eggs, whisking to combine. Add egg mixture to hot
milk. Heat milk mixture to custard stage, 180F on an
instant-read thermometer. Don't let milk boil, or you'll
end up with scrambled eggs.
- Pour hot custard through sieve into chilled cream. Press
down on trapped ginger to extract juice. Discard ginger.
Let custard cool completely, stirring occasionally.
- Just before freezing, adjust mixture with lemon juice,
adding in drops until flavor peaks perceptibly on tongue.
- Freeze in ice cream maker.
Keywords: Chinese, Dessert, Ice Cream.