Categories: Ice-Cream
Ingredients
- 3 ounces of unpeeled ginger
- 1 cup whole milk
- 2 cups heavy cream
- 3/4 sugar
- Pinch of salt
- 5 large egg yolks
Directions
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Cut ginger 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. Boil for 2 minutes, then drain, discarding the liquid.
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Return the blanched ginger slices to the saucepan, then add the milk, 1 cup of cream, sugar and salt. Warm the mixture, cover and remove from the heat. Let steep at room temperature for 1 hour.
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Rewarm the mixture. Remove the ginger slices with a slotted spoon and discard. Pour the remaining cup of cream into a large bowl and set a mesh strainer on top.
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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.
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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 cream. Stir until cool over an ice bath.
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Chill the mixture thoroughly in the refrigerator, then freeze it in your ice maker according to instructions.