White Chocolate & Ginger Ice Cream |
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Prep Time: 60 Minutes Cook Time: 360 Minutes |
Ready In: 420 Minutes Servings: 10 |
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From . Originally published with America Is Going Sweet on White Chocolate By CORBY KUMMER, December 21, 1988 Ingredients:
1 cup heavy whipping cream |
1 cup milk |
1/4 cup sugar |
1/4 cup ginger, peeled and grated (about 2 ounces) |
2 large egg yolks |
5 ounces white chocolate, chopped, melted and tepid |
crystallized ginger, minced for garnish (optional) |
1 ounce white chocolate shavings (to garnish) (optional) |
Directions:
1. In a heavy saucepan over low heat, slowly bring cream, milk, sugar and ginger to a boil, stirring occasionally. Immediately remove from heat. Let ingredients steep together for 30 minutes.
2. In a small bowl, beat egg yolks with melted white chocolate. Whisk into cream mixture. Strain custard through a fine-mesh sieve or cheesecloth into a large bowl.
3. Pour custard into an ice-cream maker and freeze according to manufacturer's directions. Transfer ice cream to a container, cover and freeze.
4. Scoop ice cream into dessert bowls. Sprinkle with crystallized ginger and white chocolate shavings, if desired. YIELD 1 quart.
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