Ginger Ice Cream Recipe
2 cups of milk
fresh ginger grated to taste
4 egg yolks
1/2 cup sugar
1 cup cream
The night before put the insulated ice cream container in the freezer.
Heat the milk with the grated ginger in a saucepan to about 160F, to steep the ginger flavor into the milk.
Whisk together the egg yolks and sugar until light yellow
Add the warm milk to the egg/sugar mixture slowly.
Heat this mix to about 170F, stirring regularly. The mix should start to thicken slightly.
Take off the heat and add in the 1 cup cream. put in a metal bowl.
Wrap ginger cookies in plastic wrap and Crunch up with a rolling pin. Stir into ice cream mix.
Place in freezer or a bowl of ice to cool down to about 40F.
Pour into insulated ice cream container and process according to the maker’s directions. I turn mine on for 30 minutes. If you have an outdoor space and its winter, run the machine outdoors.
After it has been processed, put in the freezer to harden.
Homemade ice cream can be kept in the freezer in an airtight container. I’ve found it best to place plastic wrap right on the surface of the ice cream, then seal the container.
recipe ©2006 Eric Gunnar Rochow