Vanilla Ice Cream With Litchis And Crystallized Ginger Recipes

Steps:

• Place ice cream on the counter top to get soft. (Boo always liked hers mushy.)
• Place peanut butter, milk or half-and-half and the honey in a small skillet and warm over low heat. Stir until smooth and season the sauce with a little cinnamon. Scoop ice cream into dishes and top with peanut butter sauce and jam the ginger snaps all around the bowl, getting the edges into the ice cream and sauce.

Steps:

• Drain litchis from syrup into heavy small saucepan. Place litchis in medium bowl. Add orange slices to syrup and boil until syrup thickens, about 10 minutes. Remove orange slices from syrup. Pour syrup over litchis. Mix in Cointreau and ginger. (Can be prepared 2 days ahead. Cover and refrigerate.) Scoop ice cream into bowls. Spoon litchis and syrup over.

Steps:

• In a medium saucepan combine the cream, 1/2 cup of the granulated sugar, vanilla extract and ginger. Bring to a boil, turn off the heat and let sit for 1 hour.
• In a small bowl, combine the eggs and the remaining 1/2 cup sugar and beat to a homogeneous consistency.
• Bring the cream-ginger mixture back to a boil and turn the heat off. Immediately strain and whisk a third of the cream mixture into the egg-sugar mixture and then immediately whisk the egg mixture back into the remaining cream mixture.
• Chill the mixture over an ice water bath.
• Churn the chilled mixture in an ice cream machine according to the manufacturer's directions.
• Serve as is, or to make ice cream sandwiches, place 1 generous scoop of ice cream on the bottom of 1 Molasses Cookie and place another cookie on top. These can be done ahead and frozen. Let warm for 5 to10 minutes before serving.
• Preheat the oven to 350 degrees F.
• In medium bowl, combine the flour, baking soda, cinnamon, ginger, cloves and salt and set aside.
• In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and brown sugar until light and fluffy. Beat in the egg and then the molasses. In thirds, gently mix in the flour mixture until just combined.
• Using an ice cream scoop, scoop out the cookie dough into 1-inch balls onto a sheet tray covered with turbinado sugar. Gently toss the cookies in the sugar, covering them completely. Place the sugar-coated dough balls on another sheet tray and gently squish a little.
• Bake for 9 to 10 minutes. Remove the cookies to a rack to cool.

Steps:

• In a saucepan over medium heat, heat the milk, heavy cream, and vanilla, stirring occasionally to make sure the mixture doesn?t burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer, turn off the heat and let sit 10 minutes to infuse the flavor. Meanwhile, whisk together the egg yolks and sugar. In a thin stream, whisk the cream mixture into the egg yolk mixture. Then pour the egg-cream mixture back into the saucepan. Heat over medium heat, stirring constantly with a wooden spoon. At 160 degrees, the mixture will give off a puff of steam. When the mixture reaches 180 degrees F it will be thickened and creamy, like eggnog. If you do not have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat. Whisk in the mascarpone.
• Meanwhile, in a bowl, put in 2 handfuls of ice cubes and add cold water to cover. Rest a smaller bowl in the ice water. Pour the cream mixture through a fine sieve or chinois (to remove the vanilla bean pieces) and into the smaller bowl. Chill until cool, about 1 hour, then stir in the crystallized ginger and continue according to the directions of your ice cream maker to freeze.

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:

• In a large bowl, combine the heavy cream and the half and half. Gradually whisk in the sugar until blended.
• Whisk in the vanilla. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.
• Whisk the mixture to blend and pour into the canister of an ice cream maker. Freeze according to the manufacturer's directions. Eat at once or transfer to a covered container and freeze up to 8 hours.

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:

• Bring milk, cream, 1/2 cup sugar, fresh ginger, and salt to a gentle boil over medium heat; turn off heat.
• In the bowl of an electric mixer fitted with the whisk attachment, whisk egg yolks and remaining 1/2 cup sugar on medium-high speed until thick and fluffy, 3 to 5 minutes.
• Add half the milk mixture to egg-yolk mixture; whisk to blend. Stir into milk in pan; cook over medium-low heat, stirring with a wooden spoon, until mixture coats back of spoon, 3 to 4 minutes.
• Remove from heat, pour into a bowl, and place in an ice-water bath to chill, stirring often. Stir in candied ginger, vanilla, and lemon juice. Freeze in an ice-cream maker, following manufacturer's instructions. Serve topped with candied ginger strips, if desired.

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:

• In a large bowl, whisk ice cream with 1 tablespoon ginger and cinnamon until blended.
• Return to carton and refreeze until ready to use, at least 15 minutes.
• Spoon scoops of ice cream into dessert glasses and sprinkle remaining chopped ginger on top.