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Ginger Ice Cream

4-large egg yolks
2/3-cup granulated sugar
1/4-cup chopped crystallized ginger
1-tbsp grated peeled ginger root
3-tbsp water
2-cups 18% cream
1-cup whole milk
1-tsp pure vanilla extract

In large bowl, whisk yolks
In medium heavy saucepan over low heat, cook sugar, crystallized ginger, ginger root and water, stirring constantly, 5 minutes
Raise the heat to medium-low; add cream
Cook, stirring occasionally just until bubbles form around edge
Remove from heat
Gradually whisk into yolks
Return mixture to clean pan and add milk
Cook over low heat, stirring constantly for 12 minutes or until thick enough to coat back of wooden spoon
Immediately strain through fine sieve into large bowl
Stir in vanilla
Cover tightly and refrigerate 3 hours to overnight
Pour into ice cream maker and freeze according to machine directions

Makes 2 cups.