Maharajahs Ginger Ice Cream Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
2 cup: Whipping cream,
1 cup: Half and half,
1/2 cup: Sugar,
5 large: Egg yolks,
1/3 cup: Minced drained stem ginger, in syrup
2 tbsp: Syrup from stem ginger,
2 tbsp: Vanilla extract,
Mint sprigs,
Directions:
Combine cream, half and half, sugar and salt in heavy medium saucepan.
Bring to simmer, stirring until sugar dissolves, about 8 minutes.
Whisk yolks in medium bowl to blend. Gradually whisk cream mixture
into yolks. Return to saucepan. Stir over medium heat until custard
thickens and leaves path on back of spoon when finger is drawn
across, about 4 minutes; do not boil. Strain custard into large bowl.
Cool to room temperature. Stir stem ginger, syrup and vanilla into
custard. Cover and refrigerate until well chilled, or overnight.
Process custard mixture in ice cream maker according to
manufacturers instructions. Freeze in covered container. (Can be
prepared 2 days ahead. Let soften slightly in refrigerator if
necessary.) Scoop ice cream into bowls. Garnish with mint sprigs and
serve.
Source from luhu.jp
Bring to simmer, stirring until sugar dissolves, about 8 minutes.
Whisk yolks in medium bowl to blend. Gradually whisk cream mixture
into yolks. Return to saucepan. Stir over medium heat until custard
thickens and leaves path on back of spoon when finger is drawn
across, about 4 minutes; do not boil. Strain custard into large bowl.
Cool to room temperature. Stir stem ginger, syrup and vanilla into
custard. Cover and refrigerate until well chilled, or overnight.
Process custard mixture in ice cream maker according to
manufacturers instructions. Freeze in covered container. (Can be
prepared 2 days ahead. Let soften slightly in refrigerator if
necessary.) Scoop ice cream into bowls. Garnish with mint sprigs and
serve.
Source from luhu.jp