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Chunky Ginger IceCream

Gespeichert von Frank Pfabigan am Sa., 29.06.1996 - 06:52

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

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.

Samstag, 29. Juni 1996 06:52:06 Uhr
Von: Teresa Brucker,LAMG BBS