Ginger Ice Milk Recipes

Steps:

• Combine the milk and sugar in a 2-quart saucepan over medium heat. Heat, stirring occasionally, until the sugar has dissolved and the mixture is hot.
• Add the fresh ginger and reduce the heat to low. Heat, barely simmering, for 15 minutes.
• Remove from the heat and add the ground ginger. Set aside to infuse for at least 45 minutes, or until the ginger flavor suites your taste. (Remember that the flavor will not be as strong when the mixture is frozen.) Remove the pieces of ginger, add the salt, cover, and chill thoroughly.
• Freeze in an ice cream maker according to the manufacturer's directions. Garnish each serving with a few strips of candied ginger, if desired.

Steps:

• In a medium pot, combine cream, milk, sugar, ginger, cinnamon, clove and salt. Bring to a simmer over medium heat, then cover, remove from heat, and let steep for 1 hour.
• In a medium bowl, whisk the yolks. Whisking constantly, slowly whisk about a third of the cream into the yolks, then whisk yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
• Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to the manufacturer's instructions, adding the candied ginger during the last few seconds of churning. Serve directly from the machine for soft serve, or store in freezer until needed. Serve topped with extra candied ginger if desired.

Steps:

• Line a 9-by-5-inch loaf pan with parchment to overhang the edges and set aside. Carefully remove the coconut milk cans from the refrigerator so the fat and liquid remain separated. Spoon the hardened coconut cream from the can and place in a large bowl (save the liquid for another use, such as smoothies).
• Beat the coconut cream in a medium bowl with an electric mixer on high speed until fluffy and medium peaks form. Reduce the speed to low and add the confectioners' sugar, vanilla, ground ginger, zest of 1/2 lime and salt and beat until just combined. Gently fold in the crystalized ginger with a rubber spatula.
• Place 8 of the Gingersnap Cookies in an even layer on the bottom of the prepared loaf pan (they may overlap just slightly and that is okay). Spread a heaping 1/2 cup of the coconut cream mixture on top, then repeat the process 4 more times, ending with the remaining coconut cream on top. Garnish with the zest from the other lime half, the toasted coconut and sprinkles (if using).
• Cover and refrigerate until the cookies are completely softened, 6 hours and up to overnight.
• Stir together the flour, cinnamon, ginger, baking powder, allspice, baking soda, cloves and salt in a medium bowl. Beat the butter and sugar in a mixer fitted with the paddle attachment on high speed until light, about 1 minute. Scrape down the sides and add the egg and molasses. Beat until well combined. Add the flour mixture and beat on low speed until the dough comes together and cleans the sides of the bowl.
• Divide the dough into 2 portions. Lay out a piece of plastic wrap about 16 inches long. Form one portion of the dough into a log and place at one end of the plastic. Roll the plastic around the dough and roll with your hands to make a log about 8 inches long and 1 1/2 inches wide. Twist the ends to seal well. Repeat with the remaining dough. Chill until firm, at least 2 hours. (You can also freeze the dough, using directly from the freezer.)
• To bake, preheat the oven to 350 degrees F with a rack in the top and bottom thirds. Line 2 baking sheets with parchment paper.
• Remove the plastic from a dough log and cut 1/4-inch-thick rounds (a serrated knife works well), placing them about an inch apart on the baking sheets. Bake, rotating the sheets from top to bottom halfway through, until the cookies are crisp and golden on the bottoms and edges, 10 to 12 minutes. Remove to a rack to cool. Repeat with the remaining dough.

Steps:

• In a medium saucepan, off heat, whisk together egg yolks, sugar, and salt until blended. Gradually whisk in milk.
• Cook over medium, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon (it should hold a line drawn by your finger), 10 to 12 minutes.
• Stir ginger into custard. Cover and let stand 30 minutes.
• Pour custard through a fine-mesh sieve into a bowl set over ice. Stir in cream. Let stand, stirring occasionally, until chilled. Churn in an ice cream maker according to manufacturer's instructions. Transfer ice cream to a resealable plastic container and freeze until firm, about 2 hours.

Steps:

• Combine milk, sugar, and ground ginger in a saucepan; cook over medium heat until milk becomes foamy, about 5 minutes. Remove from heat; strain through a fine-mesh strainer into a mug.

Steps:

• 1 Preheat an outdoor grill or stovetop grill pan to medium-high.
• 2 To cut the mangoes, slice off one of the pointed ends on one of them and stand it up on a cutting board. Using a sharp knife, make a cut from top to bottom, removing one of the wide, rounded sides of the mango from the center pit but keeping the side intact. Repeat with the other side. Also cut away any of the mango flesh around the narrow edge of the pit; reserve that flesh for a fruit salad or another use.
• 3 Peel the two halves removed from the mango, then repeat with the remaining mangoes.
• 4 Mix the olive oil and salt in a bowl and add the mango halves. Use your hands to mix thoroughly so that all the mango pieces are evenly coated with the mixture.
• 5 Grill the mango halves for a minute on each side, using a large spatula to turn them. Remove them to the jelly-roll pan.
• 6 Mix the curry powder and sugar and evenly sprinkle half on the mango halves. Turn the mango halves over and sprinkle the remaining curry mixture on the other side.
• 7 Return the mango halves to the grill for 30 seconds on each side. Remove the mangoes to the pan again.
• 8 To assemble the dessert, place a warm grilled mango half on each of 8 dessert plates. Place a scoop of the Coconut Ice Milk next to it, then sprinkle with a tablespoon of the toasted coconut.
• Serving
• Serve immediately. For advance preparation, you may do the first grilling before serving time, then add the curry mixture and do the second grilling right before serving.
• Storage
• Cover and refrigerate any leftover mango halves if you are not using all 8. They are also good cold.

Steps:

• In a large bowl lightly whisk yolks. In a 3-quart heavy saucepan cook sugar, fresh gingerroot, and water over moderate heat, stirring occasionally, 5 minutes. Add half-and-half and bring to a simmer. Add hot half-and-half mixture to yolks in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.)
• Pour custard through a sieve into cleaned bowl and stir in cream and vanilla. Cool custard. Chill custard, its surface covered with plastic wrap, until cold, at least 3 hours, and up to 1 day.
• Finely chop crystallized ginger. Freeze custard in an ice-cream maker, adding crystallized ginger three fourths of way through freezing process. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.

Steps:

• 1 Bring the water to a boil in a medium saucepan. Remove from the heat and stir in the ginger and lemon zest. Cover the pan and allow the mixture to steep for 10 minutes. Strain the mixture into a large bowl and cool it to room temperature.
• 2 Combine the milk and sugar in a large saucepan and whisk to mix. Place over medium heat, stirring occasionally to make sure the sugar dissolves.
• 3 Meanwhile, whisk the eggs in a bowl to break them up.
• 4 When the milk boils, whisk a third of it into the eggs. Return the remaining milk to a boil over low heat and whisk in the egg mixture in a stream. Cook the custard, whisking constantly, for about 20 seconds. Strain the custard into a bowl and refrigerate it, stirring occasionally, until it is very cold.
• 5 Whisk the ginger tea into the custard mixture.
• 6 Freeze the mixture in an ice cream maker according to the manufacturer's directions.
• 7 While the ice is churning, place a bowl or other container in the freezer. Empty the churned ice into the bowl as you remove it from the ice cream maker. Press plastic wrap against the surface and freeze the ice. Remove the bowl from the freezer to add the remaining ice when it is ready.
• Serve the ice in chilled dessert bowls or glasses. A garnish of fresh raspberries, cherries, or other sliced fruit makes a good accompaniment. Or use it when an ice is suggested for serving in the cake and fruit desserts chapters.
• Keep the ice in the freezer. It certainly won't spoil if you keep it frozen for a long time, but its texture will be best if you serve it within 24 hours of churning it.