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Categories:Viewed: 48 - Published at: a year ago
Ingredients
- 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.
Method
- 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 170F.
- (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.
