Ginger Ice Cream
1-1/4 cups milk
1 cup heavy cream
1/3 cup sugar
3 egg yolks
1 Tbsp. finely chopped crystallized ginger
Syrup:
1/2 cup water
1/3 cup sugar
2 Tbsp. grated, peeled, fresh ginger root
In pan, simmer water, sugar, and fresh ginger
3-4 min., stirring occasionally. Set aside to cool
5 min.
In another pan, scald milk and cream (don't boil). Remove from heat
and stir in remaining sugar and the syrup. Set aside 15 min. to let
flavors blend. Then strain ginger solids from milk mixture.
Whisk in the egg yolks and crystallized ginger. Return to heat(use
either double boiler or heat diffuser.) Heat gently, stirring
constantly, until it becomes a thin custard. Don't allow it to
simmer
or boil. Cool mixture and freeze according to instructions.
Source: Chef Yoshi Katsumara of Chicago
http://www.nancyskitchen.com
