Ginger Ice Cream Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
1/2 cup: , Water
1/3 cup: Sugar, granulated
2 tbsp: Ginger, fresh, peeled & grated
1 1/4 cup: Milk, whole
1 cup: Heavy cream,
1/3 cup: Sugar, granulated
3 large: Egg yolk,
1 tbsp: Ginger crystallized*, to 2 T finely chopped
Directions:
* Magee said shed probably use more.
In pan, simmer 1/2 c. water, 1/3 c. sugar and fresh ginger for 3-4
minutes, stirring occasionally. Set aside to cool 5 minutes. (This
is called a simple syrup.)
In another pan, scald milk and cream (dont boil). Remove from heat
and stir in remaining sugar and the syrup. Set aside 15 minutes to
allow flavors blend.
Strain ginger solids from milk mixture. Whisk in egg yolks and
crystallized ginger. Return to heat (use either a double boiler or
heat diffuser.) Heat gently, stirring constantly, until it becomes a
thin custard. Dont allow it to simmer or boil. It should coat the
back of a spoon.
Cool mixture and freeze according to your machines instructions.
From: linda.magee@burbank.com in
rec.food.cooking
Formatted by Cathy Harned
Fidonet GOURMET echo
Source from luhu.jp
In pan, simmer 1/2 c. water, 1/3 c. sugar and fresh ginger for 3-4
minutes, stirring occasionally. Set aside to cool 5 minutes. (This
is called a simple syrup.)
In another pan, scald milk and cream (dont boil). Remove from heat
and stir in remaining sugar and the syrup. Set aside 15 minutes to
allow flavors blend.
Strain ginger solids from milk mixture. Whisk in egg yolks and
crystallized ginger. Return to heat (use either a double boiler or
heat diffuser.) Heat gently, stirring constantly, until it becomes a
thin custard. Dont allow it to simmer or boil. It should coat the
back of a spoon.
Cool mixture and freeze according to your machines instructions.
From: linda.magee@burbank.com in
rec.food.cooking
Formatted by Cathy Harned
Fidonet GOURMET echo
Source from luhu.jp
Tags
Desserts