In a heavy-bottomed non-reactive saucepan over low heat, combine
the cream, milk and fresh ginger. Bring to a low simmer and cook for
15 to 20 minutes to thoroughly infuse the cream with the ginger. Add
the sugar and stir until dissolved.
Whisk the egg yolks in a large bowl. Strain in about 1/3 of the hot
cream mixture and quickly whisk. Strain in the rest of the liquid. Use
the back of a wooden spoon to press the ginger through the strainer.
Return to the saucepan. Cook over medium heat, stirring constantly,
until the mixture coats the back of a spoon, 5 to 7 minutes.
Strain the mixture into a clean bowl. Set the bowl in a larger bowl
of ice water and let cool, stirring occasionally. Remove the bowl from
the ice water, cover with plastic wrap, and refrigerate for at least
8 hours, preferably overnight.
Add the chilled cream to your ice cream maker. Follow the manufacturer’s
directions to freeze.
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