- Rating:
- Servings:
- 1 Quart
- Difficulty:
- Total Time:
- Recipe By:
- Mai Pham
Ingredients
- 2 cups Milk
- 2 cups Heavy Cream
- 1 cup Sugar
- 1 tablespoon Ginger Root minced
- 1/2 teaspoon Salt
- 4 large Egg Yolks
- 1/3 cup Crystallized Ginger chopped
- 1 teaspoon Vanilla Extract
- 1 teaspoon Lemon Juice (use Lemon Juice)
Directions
Combine the milk, heavy cream, sugar, fresh ginger, and salt and heat to just a simmer. Stir to dissolve the sugar. Remove from heat.
Beat the egg yolks until fluffy and pale yellow. Stirring constantly, add the egg yolks to the milk mixture and simmer until mixture slightly thickens and coats the back of a spoon, 5 to 7 minutes. Do not let the mixture boil.
Remove from heat and pour into a clean container. Let cool completely before adding the crystallized ginger, vanilla, and lemon juice. Stir well. Transfer to an ice cream maker and freeze according to manufacturers instructions.
Reviews
-
- Chunky Ginger Ice Cream
- corries
- Aug 11, 2009
- I had this at Mai Pham's restaurant in Sacramento and it was to die for. I just made it tonight for a Vietnamese dinner party and everybody raved. It's one of the best home-made ice creams I've ever done. At the restaurant, it was served with a light caramel sauce (no cream or butter) that was also flavored with ginger. I improvised the sauce tonight using about 1/3 of a cup of sugar, a few tablespoons of water, a pinch of salt and a tablespoon or two of minced ginger. I boiled it over high heat until it was a dark caramel and then I (carefully!) deglazed with water to form a thin sauce. Mmmmmmmmmmmmmmmmmmmmmmmm! Thank you Mai, for this recipe.
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