Prep 1 hr
Cook 6 hrs
From NYTimes.com. Originally published with America Is Going Sweet on White Chocolate By CORBY KUMMER, December 21, 1988
- 1 cup heavy whipping cream
- 1 cup milk
- 1⁄4 cup sugar
- 1⁄4 cup ginger, peeled and grated (about 2 ounces)
- 2 large egg yolks
- 5 ounces white chocolate, chopped, melted and tepid
- crystallized ginger, minced for garnish (optional)
- 1 ounce white chocolate shavings (to garnish) (optional)
- In a heavy saucepan over low heat, slowly bring cream, milk, sugar and ginger to a boil, stirring occasionally. Immediately remove from heat. Let ingredients steep together for 30 minutes.
- In a small bowl, beat egg yolks with melted white chocolate. Whisk into cream mixture. Strain custard through a fine-mesh sieve or cheesecloth into a large bowl.
- Pour custard into an ice-cream maker and freeze according to manufacturer's directions. Transfer ice cream to a container, cover and freeze.
- Scoop ice cream into dessert bowls. Sprinkle with crystallized ginger and white chocolate shavings, if desired. YIELD 1 quart.