Monday, April 30, 2012

Ginger Ice Cream 薑汁雪糕

Another "R" rated dessert that is grade "A!" Ever since I made the Lemon Chiffon Cake with Ginger Mousse, I fell in love with making desserts with ginger. Out of the numerous varieties and flavors of ice cream in the market, I have never tried ice cream with ginger. It is a rare flavor. But it is very refreshing, bright, crisp and at the same time spicy, sweet and creamy. The refreshing taste just lingers in the throat after eating.

Ingredients for making a quart:
2 cups whole milk
2 cups heavy cream
4 yolks
2/3 cup sugar
4 oz fresh ginger
1 tbsp Grand Marnier or other liquor (optional)

1)  Scrape off the skin of the ginger and cut into small chunks.
2)  Use a food processor or a blender to puree it into a paste. Add some milk if necessary.
3)  Put the milk, cream, one half of the sugar and the ginger puree in a pot and heat until it simmers.
4)  In another bowl, whisk the yolks with the remaining sugar. Slowly pour about half of the hot milk to temper the yolk while whisking constantly.
5)  Pour the yolk milk mixture back to the rest of the milk and heat under low heat. Stir constantly until it reaches 170F or until it can coat the back of a wooden spoon. It takes about 5 minutes.
6)  Strain the mixture and let it cool to room temperature. Add the liquor if you want to. Chill in the refrigerator for at least four hours or overnight.
7)  Churn according to your ice cream maker's instructions.

1)  Sugar (and alcohol) helps to lower the freezing point of ice cream. If you choose to use less, it will turn icy and hard to scoop. (Click here for more info about the science behind ice cream making)
2)  Adjust the amount of ginger according to your taste.

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