Ingredients
- 3 cups heavy cream
- 1 cup whole milk
- 1/4 cup grated fresh ginger
- Pinch salt
- 8 egg yolks
- 3/4 cup sugar
Directions
In a large, heavy saucepan, combine the cream, milk, ginger, and salt over medium heat and simmer for 20 minutes.
In a large bowl, combine the egg yolks and sugar. Whisk until pale yellow in color and frothy. Ladle 1/2 cup of the hot cream mixture into the eggs and whisk well to combine. Stir the egg mixture into the hot cream mixture and cook over low heat, stirring constantly to prevent sticking, until thick enough to coat the back of a spoon, 3 to 5 minutes. Strain into a large clean bowl through a fine mesh strainer, pressing with the back of a large spoon to extract as much liquid as possible. Cover tightly and place in the refrigerator until well chilled, at least 3 hours.
Pour the custard into the bowl of an ice cream maker, and freeze according to manufacturer's instructions. Transfer the ice cream to an airtight container and freeze until ready to eat.


















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By subverbo_13156330
Covington, 87
on December 10, 2011
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Delicious, however, it made barely 1 quart. I will make this again, but will allow the milk/cream mixture to cool much more before adding to the egg mixture. It was too hot and cooked the egg, so that most of the custard congealed and I tossed about 2 cups of clotted egg and ginger away after straining through the colander. Consequently, the custard was a bit thin; and likewise the ice cream. If I cool more first I suspect it will yield closer to 1 1/2 qt as suggested.
By tronkvoels_4058392
Colfax, WA
on January 22, 2007
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YUMMY! Everyone loves it.
By bhigbee@foodnet...
New York, NY
on December 14, 2004
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I found the ginger to be perhaps a bit too powerful, but as an accompaniment to cake and cookies, very tasty. I happened to use lowfat milk to reduce some of the fat in the recipe; even then it was quite creamy.
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