HOMEMADE
ICECREAM RECIPES

 
 
 
 
     
     
  ICE CREAM  
   
   
   
   
   
   
     
     
  SORBET  
   
     
     
     
     
     
     
     
     
 

GINGER ICE CREAM

This recipe is from The Nantucket Holiday Table
(Chronicle Books, 2000)
By Susan Simon

Makes 1 ½ pints

 
2 cups
heavy cream
 
1 cup
whole milk
 
1 2-inch piece
fresh ginger, cut into thin slices and crushed
 
¾ cup
sugar
  3 egg yolks
  ¼ cup finely diced crystallized ginger
  1. 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.
  2. 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.
  3. 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.
  4. Add the chilled cream to your ice cream maker. Follow the manufacturer’s directions to freeze.


   
         
     
 
If you have any suggestions on what you would like to see featured on this site, email us at