Recipe by Annacia
My dear friend Baby Kato loves ginger ice cream. This is a special ice cream made with her in mind. It's a cooked custard ice cream, the kind that produces the best quality. It uses candied ginger puree, available from the Ginger People: www.gingerpeople.com where it is called "Ginger Spread". . Time given is for making the custard only as chilling and freezing will vary a lot.
- 1 cup milk (whole or 2%)
- 1⁄2 cup oz granulated sugar (3-1/2)
- 1 extra large egg yolk, at room temperature
- 1 pinch , kosher or 1 pinch fine-grained sea salt
- 1⁄2 cup candied ginger puree (6-1/2 ounces)
- 1 cup heavy whipping cream
- 1 teaspoon pure vanilla extract
- 1⁄4 finely chopped crystallized ginger (1-1/4 ounces)
- 32 slivers crystallized ginger
Directions See How It's Made
- Warm the milk in a 2-quart heavy-duty saucepan over medium heat until small bubbles form around the edges.
- Whip together the sugar, egg yolk and salt in the bowl of an electric stand mixer with the wire whip attachment or in a large mixing bowl using a hand-held mixer on medium speed until the mixture is very thick and pale yellow and holds a slowly dissolving ribbon when the beater is lifted.
- Ladle half of the hot milk into a liquid measuring cup, then slowly pour it into the egg yolk mixture, whisking constantly to blend well.
- Pour this egg mixture into the remaining milk in the saucepan.
- Stir in the candied ginger puree.
- Whisk the mixture constantly until it is thick enough to coat a spoon or registers 185 degrees F. on a candy thermometer.
- Immediately remove the thermometer and pour the ice cream custard into a 2-quart bowl.
- Add the cream and vanilla and stir to blend thoroughly.
- Cover the bowl tightly with plastic wrap to prevent a skin from forming on top and cool to room temperature.
- Refrigerate the ice cream custard for several hours, or until it is cold.
- Process the ice cream custard in an ice cream maker, following the manufacturer’s instructions.
- When the ice cream is half frozen, stir in the finely chopped crystallized ginger.
- Freeze the ice cream in a tightly covered container for at least 30 minutes.
- Using a 1-1/2 inch round ice cream scoop, place small scoops of ice cream in shot glasses, mini martini glasses or small bowls. Top each serving with a sliver or two of crystallized ginger.
- The ice cream custard can be made up to 3 days in advance and kept tightly covered in a bowl in the refrigerator before freezing in the ice cream maker.
- Keep ice cream in a tightly covered container in freezer for up to 2 weeks.