recipes:dessert:ice_cream:gingered_ginger
- 1.5 cups whole milk
- 1.5 cups cream
- 1/2 cup fresh ginger root, peeled and finely chopped
- 1 tsp ground ginger
- 1/2 cup white sugar
- 4 large egg yolks at room temperature
- 1 tsp vanilla extract
- pinch kosher salt
- 1/4 candied ginger, finely chopped
- Place milk, cream, 1/4 cup sugar, ginger, and ginger root in a small pan and cook over low heat, whisking now and then, until warm (175F). Set aside for 1 hour, then strain out the solids. Keep 2 tsp of the ginger root.
- Whisk egg yolks, 1/4 cup sugar, vanilla extract and salt in a small metal bowl until combined. Temper with the milk mixture, then add to the saucepan and cook until thickened, about 185F. Do not boil. Strain out the solids.
- Cool for 3 hours.
- Add reserved ginger root back in. Prepare in ice cream maker. Add candied ginger in the last 5 minutes of processing.
source: Ice Cream by Sally Sampson
recipes/dessert/ice_cream/gingered_ginger.txt · Last modified: 2017/12/19 19:42 by admin