White Chocolate Ginger Ice Cream |
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Prep Time: 240 Minutes Cook Time: 15 Minutes |
Ready In: 255 Minutes Servings: 10 |
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Ingredients:
2 -2 1/2 ounces fresh gingerroot (one 3-inch piece) |
2/3 cup sugar |
1 cup milk |
2 cups heavy cream, divided |
8 ounces white chocolate, finely chopped |
5 large egg yolks |
Directions:
1. Peel and slice the ginger very thinly. Cover with water, bring to a boil, and cook 2 minutes. Discard the water, but keep the ginger in the pan. Add sugar, milk and 1 cup of the heavy cream. Bring up to a simmer, then turn off heat, cover, and steep until you are happy with the intensity of ginger flavor, at least one hour.
2. Whisk the egg yolks in a large bowl. Add the cream, a few spoonfuls at a time, until about 1/3 of the cream had gone into the egg yolks. Pour the now-warm egg yolks into the saucepan.
3. Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. Pour custard through a strainer onto white chocolate in a large bowl. Discard contents of strainer. Stir until chocolate is fully melted. Add remaining 1 cup of cream. Chill over ice bath or in refrigerator until thoroughly cold.
4. Churn in your ice cream maker according to manufacturer's instructions. Freeze at least 2 hours before serving.
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