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Ginger Ice Cream
Yields about 1 1/2 pints.

1/3 cup water
1/4 cup sugar
3 packed tablespoon minced or grated fresh ginger

1 cup whole milk
2 tablespoon sugar
2 teaspoon finely minced preserved ginger, drained before mincing

3 large egg yolks
1/4 cup sugar
1 cup whipping cream
1/2 teaspoon freshly squeezed, strained lemon juice

To make the syrup, heat the water and 1/4 cup sugar in a small
saucepan over medium heat, stirring to dissolve the sugar. When
the sugar is dissolved, add the fresh ginger. Stir and bring the
mixture to boil over medium heat. Reduce heat and simmer the syrup
uncovered for 5 minutes. Remove pan from heat. In another pan
combine the milk, 2 tablespoon sugar and the minced preserved
ginger. Stir over medium heat until the milk comes to a scalding
temperature, just short of a simmer, then remove the pan from heat.
Add the fresh ginger syrup into the milk mixture and stir well to
blend. Cover and steep for 20 minutes. In a small bowl beat the
egg yolks and 1/4 cup sugar until the mixture is pale yellow, thick
and falls in ribbons from the beater. Put the heavy cream in a
medium size bowl and cover with a strainer.

When the steeping time is over, bring the milk mixture to scalding
again, stirring. Slowly add 1/4 of the scalded milk to the egg
mixture and then pour the egg mixture back into the remaining milk.
Cook over moderate heat, whisking slowly, until the mixture reaches
a custard consistency. Do not let the mixture boil. Pour the custard
through the strainer into the bowl of cream. Stir the liquid in
the strainer to coax it through the mesh. Discard the ginger solids.
Allow the mixture to cool completely, stirring occasionally. Once
cool, the mixture may be sealed airtight and refrigerated 1-2 days
before freezing. Just before freezing, add the lemon juice and
stir well. Freeze in an ice-cream maker or freeze in a shallow tray
for 2 hours. Beat with a food processor and freeze again. Repeat
this procedure. When freezing process is completed, pack the ice
cream into a plastic container, pressing it down to eliminate any
air bubbles. Press a piece of plastic wrap directly on the surface
of the ice cream to prevent formation of the ice crystals. Freeze
for two more hours, but allow to soften slightly in the fridge
before serving.


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2 of 2 people found the following review helpful:
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for ginger addicts, May 26, 2004 - 06:09 AM
Reviewer: Rosie from australia
Very fiddly to make but well worth it. Just DELICIOUS!!!!!!!!!!!!!!!!!

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