So I explored other flavors longing, in my heart, to return to my first true love: Ginger. Even though it is hardly Ice Cream season here in New York I have been hankering for some good Ice Cream (after having made some really inedible stuff from a recent Ice Cream recipe book that I was all excited about only to discover, well….more on that in another post).
Part of creating recipes and cooking new things all the time, even things you think sound great and are so psyched to make, is that often they don’t turn out or worse aren’t very good. Or maybe to be fair I should say they aren’t what one had expected or hoped for (or to be blunt some of them are just plain duds).
This Ice Cream was to go with a loaf cake that was a riff on the classic cocktail Dark and Stormy. A sweet boozy ginger bomb given a kick by a good pour of dark rum. I should have realized that this wasn’t the recipe for me when it called for 3/4 of a cup of cocoa (…but there’s no cocoa in a Dark and Stormy?) anyway…the Ice Cream at least was a hit.
Ginger Ice Cream
Peel 2 ounces of Fresh Ginger (about a 4″ long stem) chop into large 1″ disks and set aside.
In a medium size heavy bottomed saucepan add 1 Cup Heavy Cream, 2 Cups of Half and Half and 2/3 Cup Sugar. Add the fresh prepared ginger to the saucepan with the dairy and stir until the sugar has melted and the mixture has nearly come to a simmer, the minute the cream starts to “steam” take it off the heat. You don’t want it to boil.
Let the ginger infuse the dairy for at least 30 minutes. Longer if you want a more intense flavor.
While the ginger and cream are getting to know each other better separate 6 large Organic Eggs reserving the whites for that Angel Food cake you’ve been wanting to make and keeping the Yolks for the Ice cream. Whisk the egg yolks in a medium size bowl. Reserve.
Prepare an ice bath by taking a big bowl, adding many handfuls of ice and filling it half way up with cold water. Snuggly place a smaller bowl in the ice bath and over it place a fine mesh sieve.
Once the ginger has infused the cream to your liking remove it from the saucepan with a slotted spoon and heat the cream up again, being careful not to boil it. In a slow stream add a cup of the hot cream mixture into the egg yolks (to temper them) whisking all the while, then add the yolk/cream mixture back in with the rest of the dairy and cook until the mixture either coats the back of your spoon or reaches 175 F on a thermometer – stirring all the while and being sure to scrape the bottom, which is where the custard starts to form first. The minute the custard has thickened take it off the burner and sieve it into the waiting chilled bowl.
Add 1 Tablespoon of Canton Ginger Cognac (or just brandy) and stir to mix. Let cool to room temperature, refrigerate for at least 2 hours, preferably overnight.
Process according to your machines instructions.
This ice cream is very versatile and tastes great covered in chocolate sauce, served with Gingerbread or eaten with a some Ginger Shortbread (or if you must a butter cookie – if you aren’t as Ginger obsessed as I am!)
Here’s a picture of the cake I made that it was supposed to go with, but isn’t really worth the bother to make especially when the Ice Cream is so good one its own!That’s a lime glaze and shredded lime peel on top, really the highlight of the cake.