Ginger Ice Cream For Sale Recipes

Steps:

• Blend, milk, coconut milk, evaporated milk, heavy cream, pineapple juice, lemon juice, lemon zest, crushed pineapple, crystallized ginger, ground allspice, brown sugar and maple syrup together.
• Freeze according to your ice cream makers instructions.
• This will make 1 quart.

Steps:

• In a mixing bowl, beat the sugar into the eggs until thickened and pale yellow. Beat in the cornstarch. Set aside.
• Slice the ginger into 1/2 inch pieces and combine with the milk in a heavy saucepan. Bring to a boil, then remove from the heat, cover and let steep for 15 minutes.
• Remove the ginger with a slotted spoon and slowly beat the warm milk into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat.
• Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble.
• Remove from the heat and pour the hot ginger custard through a strainer into a large, clean bowl.
• Allow the custard to cool slightly, then stir in the cream and vanilla.
• Cover, and refrigerate until cold or overnight.
• Freeze according to manufacturer's instructions, adding the crystallized ginger to the machine when the ice cream is semifrozen.

Steps:

• Warm the milk in a 2-quart heavy-duty saucepan over medium heat until small bubbles form around the edges.
• Whip together the sugar, egg yolk and salt in the bowl of an electric stand mixer with the wire whip attachment or in a large mixing bowl using a hand-held mixer on medium speed until the mixture is very thick and pale yellow and holds a slowly dissolving ribbon when the beater is lifted.
• Ladle half of the hot milk into a liquid measuring cup, then slowly pour it into the egg yolk mixture, whisking constantly to blend well.
• Pour this egg mixture into the remaining milk in the saucepan.
• Stir in the candied ginger puree.
• Whisk the mixture constantly until it is thick enough to coat a spoon or registers 185 degrees F. on a candy thermometer.
• Immediately remove the thermometer and pour the ice cream custard into a 2-quart bowl.
• Add the cream and vanilla and stir to blend thoroughly.
• Cover the bowl tightly with plastic wrap to prevent a skin from forming on top and cool to room temperature.
• Refrigerate the ice cream custard for several hours, or until it is cold.
• Process the ice cream custard in an ice cream maker, following the manufacturer's instructions.
• When the ice cream is half frozen, stir in the finely chopped crystallized ginger.
• Freeze the ice cream in a tightly covered container for at least 30 minutes.
• Using a 1-1/2 inch round ice cream scoop, place small scoops of ice cream in shot glasses, mini martini glasses or small bowls. Top each serving with a sliver or two of crystallized ginger.
• The ice cream custard can be made up to 3 days in advance and kept tightly covered in a bowl in the refrigerator before freezing in the ice cream maker.
• Keep ice cream in a tightly covered container in freezer for up to 2 weeks.

Steps:

• Fold the custard, clotted cream and ginger syrup together in a bowl until completely combined. Pour this into an ice-cream machine and churn according to machine instructions. (If you don't have an ice-cream machine, put the bowl in the freezer for about 11⁄2 hrs, or until the mixture starts to freeze around the edges. Give it a good stir to break it all up, then repeat.)
• When the ice cream is completely churned, mix in the chopped ginger so it speckles the ice cream, then serve in scoops with the Roasted rhubarb.

Steps:

• Cut the ginger in half lengthwise (making it more stable for slicing), and then cut it into thin slices. Place the ginger in a medium, nonreactive saucepan. Add enough water to cover the ginger by about 1/2 inch (2 cm), and bring to a boil. Boil for 2 minutes, then drain, discarding the liquid.
• Return the blanched ginger slices to the saucepan, then add the milk, 1 cup (250 ml) of the cream, sugar, and salt. Warm the mixture, cover, and remove from the heat. Let steep at room temperature for 1 hour.
• Rewarm the mixture. Remove the ginger slices with a slotted spoon and discard. Pour the remaining 1 cup (250 ml) heavy cream into a large bowl and set a mesh strainer on top.
• In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
• Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Stir until cool over an ice bath.
• Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.
• Variation
• To make Lemon-Fresh Ginger Ice Cream, grind the zest of 2 lemons with the sugar in a blender or food processor and warm it with the milk.
• Perfect Pairings
• Make Ginger and Candied Lemon Ice Cream by draining a handful of Candied Lemon Slices (page 214), coarsely chopping them, and folding them into the just-churned ice cream.
• For Ginger-Gingersnap Ice Cream, mix in one recipe of Speculoos (page 208).