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Featured Cookbook
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Ginger Ice Cream
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Mint Ice Cream
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Chocolate Sorbet #1 (Dark and Dense)
Book Description
The Ultimate Ice Cream Book contains enough recipes to fill your summer days with delicious frozen desserts -- but after acquainting yourself with this book's hundreds of tempting concoctions, you'll want to use it every day of the year. With over 500 recipes, author Bruce Weinstein has put together the most comprehensive cookbook of its kind, covering just about every conceivable flavor of ice cream, sorbet, and granita
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The Ultimate Ice Cream Book : Over 500 Ice Creams, Sorbets, Granitas, Drinks, And More
Authors: Bruce Weinstein
Date: June 1999
ISBN: 0688161499
Publisher: Morrow Cookbooks
Paperback
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This recipe calls for fresh as well as crystallized ginger, which can both be found in many supermarkets. Powdered ginger will not work in this recipe.
Makes about 1 quart
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3/4 cup sugar
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3 large eggs
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2 teaspoons cornstarch
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One 4-inch piece fresh ginger, peeled
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1 cup milk
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1 1/2 cups heavy cream
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1/2 teaspoon vanilla extract
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2 tablespoons finely chopped crystallized ginger
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In a mixing bowl, beat the sugar into the eggs until thickened and pale yellow. Beat in the cornstarch. Set aside.
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Slice the ginger into 1/2-inch pieces and combine with the milk in a heavy medium saucepan. Bring to a boil, then remove from the heat, cover, and let steep for 15 minutes. Remove the ginger with a slotted spoon and slowly beat the warm milk into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot ginger custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the cream and vanilla. Cover and refrigerate until cold or overnight.
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Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions, adding the crystallized ginger to the machine when the ice cream is semi-frozen. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.
Variations
East India Trading Company Ice Cream
Along with the ginger, add to the milk 1/4-teaspoon each of the following: ground cinnamon, ground nutmeg, ground cardamom. Proceed with the recipe as directed.
Ginger Cookie Ice Cream
Add 1/2 cup chopped toasted walnuts to the machine when the ice cream is semi-frozen. Allow the machine to mix in the nuts. Proceed with the recipe as directed.
Ginger Tea Ice Cream
Add 2 tea bags of black tea to steep in the milk along with the ginger. Remove the tea bags with the ginger. Proceed with the recipe as directed.
Ginger Verbena Ice Cream
Add 6 leaves fresh lemon verbena to steep in the milk along with the ginger. Strain the leaves out with the ginger. Proceed with the recipe as directed.
Pfeffernuss Ice Cream
Add 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg to the milk along with the ginger. Add 1/2 cup crumbled sugar cookies to the machine when the ice cream is semi-frozen. Allow the machine to mix in the cookies. Proceed with the recipe as directed.
More From This Book:
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Ginger Ice Cream
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Mint Ice Cream
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Chocolate Sorbet #1 (Dark and Dense)
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