Ginger Ice Cream

Name: Ginger Ice Cream
Total time: PT0D0H0M
Yield: makes 1 Quart
Ingredients: 2 eggs; 3 cups half-and-half; 1 ⁄ 4 cup honey; 1 ⁄ 4 tsp. salt; 1 1 ⁄ 2 tsp. vanilla extract; 1 ⁄ 2 cup preserved ginger, finely chopped; 1 ⁄ 4 cup ginger syrup

Serves
makes 1 Quart

This recipe calls for preserved ginger, which is fresh ginger that has been mellowed in sugar syrup.

Ingredients

2 eggs
3 cups half-and-half
¹⁄₄ cup honey
¹⁄₄ tsp. salt
1 ¹⁄₂ tsp. vanilla extract
¹⁄₂ cup preserved ginger, finely chopped
¹⁄₄ cup ginger syrup

ADVERTISEMENTAD

Instructions

Step 1

Beat together eggs, half-and-half, honey, salt, and vanilla extract in the top of a double boiler. Add preserved ginger to mixture along with ginger syrup. Cook over simmering water over medium heat, stirring constantly, until mixture coats the back of a spoon, about 15 minutes. Refrigerate overnight.

Step 2

Pour mixture into an ice cream maker, and process according to manufacturer's instructions.

Step 3

For garnish, brush melted chocolate on the underside of a firm, clean, flexible leaf (such as banana or ivy); refrigerate until set; and peel away leaf.

Beat together eggs, half-and-half, honey, salt, and vanilla extract in the top of a double boiler. Add preserved ginger to mixture along with ginger syrup. Cook over simmering water over medium heat, stirring constantly, until mixture coats the back of a spoon, about 15 minutes. Refrigerate overnight.
Pour mixture into an ice cream maker, and process according to manufacturer's instructions.
For garnish, brush melted chocolate on the underside of a firm, clean, flexible leaf (such as banana or ivy); refrigerate until set; and peel away leaf.