Galangal-Brown Sugar Ice Cream Recipe

Galangal-Brown Sugar Ice Cream Recipe

  • 2 cups heavy cream
  • 2 cups whole milk
  • 1 cup roughly chopped peeled galangal
  • ¾ cup plus ½ cup brown sugar
  • 2 vanilla beans, split with a knife
  • 6 large egg yolks
  1. Bring the cream, milk, galangal, and ¾ cup of the sugar to a simmer in a medium-large pot, stirring occasionally. Scrape the seeds out of the vanilla beans and add to the cream mixture.
  2. Meanwhile, whisk the remaining ½ cup sugar with the egg yolks. When the cream mixture is hot, whisk about ½ cup of it into the yolks. Add the tempered yolks to the remaining cream mixture and stir. Pour the hot cream through a fine sieve into a bowl set over an ice bath (to prevent the yolks from overcooking).
  3. Chill the ice cream base thoroughly and process in an ice-cream/gelato maker according to the manufacturer’s instructions. Transfer to an ice cream container and freeze for at least 2 hours before serving. Keeps for a month.
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