Ginger Ice Cream | Desserts

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Jun

2009

Ginger is most commonly known for its effectiveness as a digestive aid and has long been ascribed aphrodisiac powers. This healthy and economical ice cream recipe blends ginger with vanilla to make a fantasrtic family treat!

2 cups heavy cream

1 cup whole milk

2 ounces fresh ginger, peeled and roughly chopped to yield a generous 1/3 cup

3/4 cup granulated sugar

5 large egg yolks

1/2 teaspoon pure vanilla extract

1. In a heavy saucepan, combine the cream, milk, ginger, and half of the sugar.

2. Stir and bring to a boil over medium-high heat. Remove from the heat and let stand for 1 hour to allow the ginger to infuse into the cream and milk.

3. Reheat the cream and ginger mixture until hot but not boiling (175°F on an instant-read thermometer).

4. Meanwhile, use a whisk or hand-held mixer to beat the remaining sugar and the yolks in a medium bowl until thick and pale yellow, about 2 minutes.

5. Whisk about 1/2 cup of the hot cream mixture into the yolk mixture, and then stir the warmed yolk mixture back into the remaining cream.

6. Heat the mixture slowly over medium low, stirring constantly, until it's thick enough to coat the back of a wooden spoon and a line drawn on the spoon with a fingertip remains intact (180°F on an instant-read thermometer).

7. Remove from the heat and strain through a fine sieve into a medium bowl.

8. Stir in the vanilla. Set the bowl in a larger bowl filled with ice water and stir the custard occasionally until it reaches room temperature.

9. Cover the bowl and refrigerate until cold (about 40°F), about 1 hour. Freeze in an ice-cream maker, following the manufacturer's instructions.

Makes about 3-1/2 cups.

Recipe courtesy of Fine Cooking Magazine and Judy Walker of the New Orleans Times-Picayune originally published 7/10/08.