Ginger Ice Cream
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Everyday Food, June 2009
- Prep Time 20 minutes
- Total Time 50 minutes, plus freezing
- Yield Makes 1 1/2 quarts
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Ingredients
- 8 large egg yolks
- 1 cup sugar
- 1/4 teaspoon coarse salt
- 2 cups skim milk
- 2-inch piece peeled fresh ginger, cut into matchsticks
- 2 cups heavy cream
Directions
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In a medium saucepan, off heat, whisk together egg yolks, sugar, and salt until blended. Gradually whisk in milk.
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Cook over medium, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon (it should hold a line drawn by your finger), 10 to 12 minutes.
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Stir ginger into custard. Cover and let stand 30 minutes.
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Pour custard through a fine-mesh sieve into a bowl set over ice. Stir in cream. Let stand, stirring occasionally, until chilled. Churn in an ice cream maker according to manufacturer's instructions. Transfer ice cream to a resealable plastic container and freeze until firm, about 2 hours.
Cook's Note
Freeze up to 3 months.
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