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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 8 |
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CAPE GINGER ICE CREAM This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hogan Estate in Grand Prairie, Texas in 1982. Ingredients:
3 cups heavy cream |
1 cup whole milk |
1/4 cup grated fresh ginger |
1 pinch salt |
8 egg yolks |
3/4 cup sugar |
Directions:
1. In large heavy saucepan combine cream, milk, ginger and salt over medium heat.
2. Simmer 20 minutes.
3. In large bowl combine egg yolks and sugar then whisk until pale yellow in color and frothy.
4. Ladle 1/2 cup of the hot cream mixture into the eggs and whisk well to combine.
5. Stir egg mixture into the hot cream mixture and cook over low heat stirring constantly 5 minutes.
6. Strain into a large clean bowl through a fine mesh strainer pressing with back of a large spoon.
7. Extract as much liquid as possible.
8. Cover tightly and place in the refrigerator until well chilled at least 3 hours.
9. Pour custard into bowl of an ice cream maker and freeze according to instructions.
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