Ginger Ice Cream Recipe
- 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
- available at some supermarkets and specialty foods shops.
- 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.)
- 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.
- 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.
