Fresh Ginger Ice Cream
From The Perfect Scoop by David Lebowitz.- Ingredients:
- 3 oz. unpeeled fresh ginger
- 1 c. whole milk
- 3/4 c. sugar
- 2 c. heavy cream
- Pinch of salt
- 5 large egg yolks
Cut the ginger in half lengthwise (making it more stable for slicing), and then cut it into thin slices. Place the ginger in a medium, nonreactive saucepan. Add enough water to cover the ginger by about 1/2 inch and bring to a boil. Biol for 2 minutes, then drain, discarding the liquid.
Return the blanched ginger slices to the saucepan, then add the milk, sugar, 1 cup of the cream, and salt. Warm the mixture, cover, and remove from the heat. Let steep at room temperature for 1 hour.
Rewarm the mixture. Remove the ginger slices with a slotted spoon and discard. Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top.
In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.
Makes about 1 quart.