GINGER ICE CREAM
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.
GINGER ICE CREAM
Fresh ginger root and candied ginger give this silky, custard-based ice cream an intense spice flavor. Don't overlook the clove, which adds a deep, woodsy note. You can make this ice cream up to a week ahead, but after that it will start to develop ice crystals.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 25m
Yield 1 generous pint
Number Of Ingredients 9
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.
GINGER ICE CREAM
Provided by Corby Kummer
Categories ice creams and sorbets, dessert
Time 3h
Yield 1 quart
Number Of Ingredients 8
Steps:
- In a heavy saucepan over low heat, slowly bring cream, milk, sugar and ginger to a boil, stirring occasionally. Immediately remove from heat. Let ingredients steep together for 30 minutes.
- In a small bowl, beat egg yolks with melted white chocolate. Whisk into cream mixture. Strain custard through a fine-mesh sieve or cheesecloth into a large bowl.
- Pour custard into an ice-cream maker and freeze according to manufacturer's directions. Transfer ice cream to a container, cover and freeze.
- Scoop ice cream into dessert bowls. Sprinkle with crystallized ginger and white chocolate shavings, if desired.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 6 grams, Carbohydrate 20 grams, Fat 19 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 11 grams, Sodium 43 milligrams, Sugar 19 grams
WHITE CHOCOLATE & GINGER ICE CREAM
From NYTimes.com. Originally published with America Is Going Sweet on White Chocolate By CORBY KUMMER, December 21, 1988
Provided by Second2None
Categories Ice Cream
Time 7h
Yield 1 quart, 10 serving(s)
Number Of Ingredients 8
Steps:
- In a heavy saucepan over low heat, slowly bring cream, milk, sugar and ginger to a boil, stirring occasionally. Immediately remove from heat. Let ingredients steep together for 30 minutes.
- In a small bowl, beat egg yolks with melted white chocolate. Whisk into cream mixture. Strain custard through a fine-mesh sieve or cheesecloth into a large bowl.
- Pour custard into an ice-cream maker and freeze according to manufacturer's directions. Transfer ice cream to a container, cover and freeze.
- Scoop ice cream into dessert bowls. Sprinkle with crystallized ginger and white chocolate shavings, if desired. YIELD 1 quart.
Nutrition Facts : Calories 211.3, Fat 15.2, SaturatedFat 9.2, Cholesterol 75.9, Sodium 36, Carbohydrate 16.8, Fiber 0.3, Sugar 13.5, Protein 2.9
WHITE CHOCOLATE GINGER ICE CREAM
Make and share this White Chocolate Ginger Ice Cream recipe from Food.com.
Provided by DrGaellon
Categories Frozen Desserts
Time 4h15m
Yield 1 quart, 8 serving(s)
Number Of Ingredients 6
Steps:
- Peel and slice the ginger very thinly. Cover with water, bring to a boil, and cook 2 minutes. Discard the water, but keep the ginger in the pan. Add sugar, milk and 1 cup of the heavy cream. Bring up to a simmer, then turn off heat, cover, and steep until you are happy with the intensity of ginger flavor, at least one hour.
- Whisk the egg yolks in a large bowl. Add the cream, a few spoonfuls at a time, until about 1/3 of the cream had gone into the egg yolks. Pour the now-warm egg yolks into the saucepan.
- Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. Pour custard through a strainer onto white chocolate in a large bowl. Discard contents of strainer. Stir until chocolate is fully melted. Add remaining 1 cup of cream. Chill over ice bath or in refrigerator until thoroughly cold.
- Churn in your ice cream maker according to manufacturer's instructions. Freeze at least 2 hours before serving.
Nutrition Facts : Calories 481.9, Fat 35.1, SaturatedFat 20.9, Cholesterol 220.9, Sodium 69.1, Carbohydrate 38.2, Fiber 0.1, Sugar 33.6, Protein 5.7
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