Yield: Yields about 3-1/2 cups.
Ginger ice cream is delicious on its own or sprinkled with candied ginger. It’s also a great accompaniment to just about any seasonal fruit pie or tart.
In a heavy saucepan, combine the cream, milk, ginger, and half of the sugar. Stir and bring to a boil over medium-high heat. Remove from the heat and let stand for 1 hour to allow the ginger to infuse into the cream and milk. Reheat the cream and ginger mixture until hot but not boiling (175°F on an instant-read thermometer).
Meanwhile, use a whisk or hand-held mixer to beat the remaining sugar and the yolks in a medium bowl until thick and pale yellow, about 2 min. Whisk about 1/2 cup of the hot cream mixture into the yolk mixture, and then stir the warmed yolk mixture back into the remaining cream. Heat the mixture slowly over medium low, stirring constantly, until it’s thick enough to coat the back of a wooden spoon and a line drawn on the spoon with a fingertip remains intact (180°F on an instant-read thermometer).
Remove from the heat and strain through a fine sieve into a medium bowl. Stir in the vanilla. Set the bowl in a larger bowl filled with ice water and stir the custard occasionally until it reaches room temperature. Cover the bowl and refrigerate until cold (about 40°F), about 1 hour. Freeze in an ice-cream maker, following the manufacturer’s instructions.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?