Fresh Ginger Ice Cream
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Recipe by: Chef John V.
History: Created for the Aids Action Committee of Massachusetts Taste of the South End Cookbook and Restaurant Guide 2005
Description: A very refreshing ice cream made from fresh and candied ginger.
Serving size: 4
Preparation time: 30 minutes to make base, 8 hours to chill, 30 minutes to freeze
1/4 cup fresh ginger, peeled and cut into very thin slices
1/4 cup sugar
4 egg yolks
¾ cup sugar
2 ounces corn syrup
1/4 tsp. pure vanilla extract
1/4 tsp. salt
1 cup milk, hot
¼ cup finely diced crystallized ginger
1 cup heavy cream, cold
1/2 cup light cream, cold
Step #1: In a heavy-bottomed stainless steel or Pyrex (not aluminum) saucepan over low heat, combine the fresh ginger, water and sugar. Bring to a low simmer and cook for 15 minutes to thoroughly infuse the water with the ginger. Strain and cool; there should be about 1/2 cup of ginger liquid remaining.
Step#2: Whisk the egg yolks in a large mixing bowl with the remaining sugar, corn syrup, vanilla and salt. Return to the saucepan and add the ginger syrup. Cook over medium heat, stirring constantly, until the mixture coats the back of a spoon, 5 to 7 minutes.
Step#3: Strain the mixture through a fine strainer into a clean bowl, add the crystallized ginger, heavy cream and light cream. Set the bowl in a larger bowl of ice water and let cool, stirring occasionally. Remove the bowl from the ice water, cover with plastic wrap, and refrigerate for at least 8 hours, preferably overnight. Add the chilled ice cream mixture to your ice cream maker. Follow the manufacturer’s directions to freeze.