Friday, March 16, 2012

Candied Ginger Ice Cream

My mother requested I make some ginger ice cream so candied ginger I made! Always have to keep the mama happy since she pays for everything!

If you haven't ever had ginger ice cream, it definitely taste better than it sounds.

Original recipe here.

Ingredients:

4 Large Egg yolks
1/2 Cup Sugar
1/4 Cup Fresh Ginger root, roughly grated
2 tablespoons water
2 Cups Half-and-half
1 Cup 35% Cream
1 Teaspoon Vanilla
1/2 Cup crystallized ginger, finely diced



Direction:

1. In a large bowl lightly whisk yolks.

2. In a 3-quart heavy saucepan cook sugar, fresh gingerroot, and water over moderate heat, stirring occasionally, 5 minutes.

3. 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.)



4. 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.

5. 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.



If you want something different and like a hint of heat then you'll love ginger ice cream!

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