Ingredients

  • 4 large egg yolks
  • 100 grams sugar, caster
  • 25 grams ginger root grated
  • 2 tablespoons water
  • 475 milliliters single cream
  • 235 milliliters double cream
  • 1 teaspoon vanilla extract
  • 110 grams stem ginger finely chopped

Directions

1. In a large bowl lightly whisk yolks. In a large saucepan, cook sugar, fresh ginger root and water for 5 minutes. Add single cream and bring to a simmer. Add mixture to yolks in a slow stream, whisking. Pour back into clean pan and cook until spoon coating consistency, 170*F/75*C.
2. Pour custard through a sieve into cleaned bowl and stir in cream and vanilla. Cool custard. Chill custard, surface covered, until cold and up to 1 day. Freeze custard in ice cream maker, adding stem ginger 3/4 of the way through freezing process. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.

Notes
Notes:Original makes 1 quart ice cream-5 servings.


Categories
Cream, Ice
Keywords
Ice Cream
MacGourmet downloadGinger Ice Cream. To import, drag image to your MacGourmet recipe box.