Von: Teresa Brucker,LAMG BBS
Chunky Ginger Ice Cream
Recipe By: The Best of Vietnamese & Thai Cooking: Mai Pham
1 c milk
3 c heavy cream
1 c sugar
1 tbsp ginger freshly grated
pinch salt
6 lg egg yolks
1/3 c candied ginger root finely chopped
more for garnish
1 tsp vanilla extract
1/2 tsp fresh lemon juice
1. Bring milk, cream, 1/2 cup sugar, fresh ginger, and salt to a gentle boil over medium heat; turn off heat.
2. In an electric mixer, whisk egg yolks and remaining 1/2 cup sugar on medium high speed til thick and fluffy, 3 to 5 minutes.
3. Add half the milk mixture to egg-yolk mixture; whisk to blend. Stir inyo milk in pan; cook over medium -low heat, stirring with a wooden spoon, until mixture coats back of spoon, 3 to 4 minutes.
4. Remove from heat, pour into a bowl, and place in an ice-water bath to chill, stirring often. Stir in candied ginger, vanilla, and lemon juice. Freeze in an ice cream maker. Serve topped with candied ginger strips, if desired.
Makes 1 quart.
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