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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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We used 2 spoons to form the ice cream into the traditional egglike shape of a quenelle, which enables it to sit snugly in a curved tuile. Ingredients:
4 large egg yolks |
1/2 cup sugar |
1/4 cup coarsely grated peeled fresh gingerroot |
2 tablespoons water |
2 cups half-and-half |
1 cup heavy cream |
1 teaspoon vanilla |
1/2 cup crystallized ginger |
Directions:
1. In a large bowl lightly whisk yolks. In a 3-quart heavy saucepan cook sugar, fresh gingerroot, and water over moderate heat, stirring occasionally, 5 minutes. Add half-and-half and bring to a simmer. Add hot half-and-half mixture to yolks in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.)
2. Pour custard through a sieve into cleaned bowl and stir in cream and vanilla. Cool custard. Chill custard, its surface covered with plastic wrap, until cold, at least 3 hours, and up to 1 day.
3. Finely chop crystallized ginger. Freeze custard in an ice-cream maker, adding crystallized ginger three fourths of 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.
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