Ginger Ice Cream

Photo: flickr user stu_spivack

Ingredients

3 cups heavy cream

1 cup whole milk

1/4 cup grated fresh ginger

1 pinch of salt

8 egg yolks

3/4 cup sugar

Preparation

In a large, heavy saucepan, combine the cream, milk, ginger, and salt over medium heat and simmer for 20 minutes.

In a large bowl, combine the egg yolks and sugar, and whisk until the mixture becomes frothy and turns a pale yellow color.

Ladle 1/2 cup of the hot cream mixture into the eggs and whisk well to combine.

Stir the egg mixture into the hot cream mixture and cook over low heat, stirring constantly to prevent sticking. Stir until thick enough to coat the back of a spoon - 3 to 5 minutes.

Strain into a large clean bowl through a fine mesh strainer, pressing with the back of a large spoon to extract as much liquid as possible.

Cover tightly and place in the refrigerator until well chilled; at least 3 hours.

Pour the custard into the bowl of an ice cream maker and freeze according to manufacturer's instructions.

Transfer the ice cream to an airtight container and freeze until ready to eat.

Tools

Comments

Permalink CrossFit Born W...
March 23, 2013

One of my favorite desserts of all time! I know in the end its ice cream, but I am still reaping the health benefits from the ginger, helping my injured knees, by the natural anti inflammatory properties in the fresh ginger! Very tasty recipe!

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