Caramel Ice Cream
Fresh ginger adds spice to this velvety ice cream.
- Yield: Makes about 2 quarts
Photography: Minh + Wass
Source: Martha Stewart Living, April 2000
- 1 1/4 cups sugar
- 1 two-inch piece ginger, peeled, thinly sliced
- 2 cups heavy cream
- 2 cups milk
- 8 large egg yolks
Combine 1 cup sugar, ginger, and 1/4 cup water in a saucepan; place over medium heat. Cook, occasionally brushing sides of pan with a pastry brush dipped in water to prevent crystallization, until sugar becomes dark amber, 15 to 20 minutes. Slowly add cream and milk, stirring with a whisk.
Fill a large bowl with ice and water; set aside. Place egg yolks in another large bowl; whisk with remaining 1/4 cup sugar until frothy. Bring milk mixture to a boil; very slowly add to egg-yolk mixture, whisking constantly. Return mixture to saucepan; place over low heat. Cook, stirring with a wooden spoon, until mixture coats back of spoon, but not yet boiling. Pour mixture into a bowl set over the ice bath; cool completely. Chill overnight.
Pass mixture through a strainer; discard the solids. Freeze in an ice-cream maker according to manufacturer's directions. Transfer to an airtight container; freeze until set, at least 2 hours or overnight.