Triple Ginger Ice Cream

Johntodd

forums.egullet.org/topic/128733-triple-ginger-ice-cream/?...

2 c Whole Milk

2 c Heavy Cream

2 inch piece of fresh ginger, peeled

3 strips of Dried or Fresh Orange zest

8 Egg Yolks

9 oz Sugar

2 tsp Dried Ground Ginger

1 tsp Vanilla Extract

2 T Chopped Crystallized Ginger

In a sauce pan heat the milk, cream ginger and zest until it barely gets to a simmer. Turn off the heat and let it sit covered for 30 minutes.

Strain the mixture through a sieve into another pot and bring up to a simmer again.

In the meantime whisk the egg yolks, sugar and ground ginger together in a bowl. Slowly temper with the hot milk mixture and pour the mix back into the pot on gentle heat.

Keep stirring until it thickens to coat the back of a spoon, but DO NOT let it boil. It should take maybe 10 minutes. Remove from heat and stir in the vanilla extract.

Pour the custard through a sieve again into a pitcher or bowl and refrigerate for at least 4 hours.

Churn in an ice cream maker and add the chopped crystallized ginger during the last 30 seconds of churning.

Enjoy!

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