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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Posting for Zaar World Tour 2005. I haven't tried it, but it is from my favorite recipe source...Moosewood. You'll need an ice cream maker for this recipe. Ingredients:
1/2 cup water |
1/3 cup sugar |
2 tablespoons grated peeled fresh gingerroot |
1 1/4 cups milk |
1 cup heavy cream |
1/3 cup sugar |
3 egg yolks |
1 tablespoon finely chopped crystallized ginger |
Directions:
1. Simmer the water, sugar and ginger for 3-4 minutes in a saucepan, stirring occasionally to make a light syrup.
2. Set aside and cool for 5 minutes.
3. In another saucepan, scald the milk and cream.
4. Remove from heat and stir in 1/3 cup sugar and the ginger syrup.
5. Set aside for 15 minutes to let flavors blend.
6. Strain the ginger solids from the milk mixture and discard.
7. Whisk in the egg yolks and crystallized ginger.
8. Return to heat, either in a double boiler or heat diffuser.
9. Heat gently, stirring constantly, until the mixture becomes a thin custard. It will thicken slightly but should not be heated to a simmer or boil.
10. Cool and prepare according to your ice cream maker instructions.
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