Although we are still enjoying mild summer days, the ice cream maker has been sitting idle. When I brought it out yesterday, Andrew asked where I'd been hiding it!! It was time to get busy and make us a cold treat.
Ginger ice cream is a favorite, especially a favorite of our younger son and I wish he'd been here to enjoy it with us. He, however, makes a delicious bowlful! I have used another ginger ice cream recipe from time to time. This recipe, which has been nestled in my cooking file for more than a decade called out to me. I'm so glad that I heeded that call as this is the best ginger ice cream I've ever tasted. Unlike my other recipe, it uses milk and heavy cream instead of just heavy cream. It has three egg yolks instead of five. That means one can have an extra scoop and not feel too guilty. The addition of the crystallized ginger elevates it to a delicious plateau. I used King Arthur Flour's crystallized ginger in syrup and highly recommend it.
Ginger Ice Cream from an old recipe card (no name but many thanks to the ice cream maker who gave it to me)
1/2 cup water
1/3 cup sugar
2 Tbsp peeled and grated fresh ginger
1 1/4 cups 1% milk
1 cup heavy cream
1/3 cup sugar
3 large egg yolks
1 Tbsp finely chopped crystallized ginger
1. Simmer the water, sugar and fresh ginger for five minutes, stirring occasionally, to make a light syrup. Cool.
2. In another pan, scald the milk and cream (hot but don't boil). Remove the pan from the heat and stir in the second 1/3 cup of sugar and the ginger syrup. Cool.
3. Strain the ginger solids from the milk mixture and discard the solids.
4. Stir the egg yolks and the crystallized ginger into the milk mixture. Return the mixture to the heat and use a double boiler or be very careful. I prefer to be very careful! DO NOT ALLOW TO COME TO A BOIL.
5. Heat, stirring constantly, until the mixture becomes a thin custard and barely coats a spoon. Cool and chill.
6. Prepare your ice-cream maker (I use a Cuisinart which takes about 30 minutes). After the ice cream maker does it's part, spoon the frozen mixture into a freezer-proof container and freeze for at least two hours.
7. Spoon into bowls.