Chocolate Wontons with Ginger Ice Cream - milk

Method

• Bring milk, cream, and 1/2 cup sugar to a boil in a 3-quart heavy saucepan.
• Remove from heat, then stir in ginger and let steep, covered, 15 minutes.
• Meanwhile, whisk together yolks and remaining 1/2 cup sugar.
• Add milk mixture to yolk mixture in a slow stream, whisking, then transfer custard to saucepan.
• Cook over low heat, stirring constantly with a wooden spoon, until custard is thick enough to coat back of spoon and registers 175 to 180F on an instant-read thermometer (do not let boil).
• Pour custard through a fine-mesh sieve into a metal bowl, discarding solids, and chill, its surface covered with wax paper, until cold, about 1 1/2 hours.
• Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 4 hours.
• Bring cream and butter to a boil in a 1-quart saucepan.
• Pour hot cream over chocolate in a bowl and let stand 1 minute.
• Whisk ganache until smooth, then chill, covered, until firm, about 1 hour.
• Lightly brush 1 side of each of 6 wonton wrappers with beaten egg, then put 1 1/2 teaspoons chocolate ganache in center of each.
• Fold filled wontons in half to form triangles, pressing gently around filling to eliminate any air bubbles and sealing edges with more egg.
• (If there are any pockets of air, wontons may burst when fried.)
• Make 6 more wontons in same manner.
• Freeze filled wontons on a wax-paper-lined tray until firm, about 20 minutes.
• Heat oil in a 4-quart heavy saucepan over moderate heat until it registers 365F on deep-fat thermometer.
• Fry wontons, 3 at a time, turning once, until golden brown, about 1 1/2 minutes total.
• Transfer with a slotted spoon to paper towels to drain.
• (Return oil to 365F between batches.)
• Dust with confectioners sugar and serve wontons warm with ice cream.