- Rating:
- Servings:
- 6 to 8
- Difficulty:
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 1/3 cup Water
- 1/3 cup Granulated Sugar
- 1/4 cup Ginger peeled and minced
- 1 cup Whole Milk
Custard
- 4 Egg Yolks
- 1/3 cup Granulated Sugar
- 1 cup Hot Milk
- 1 cup Heavy Whipping Cream
- 2 tablespoons Crystallized Ginger minced
Directions
In a sauce pot, combine the water and sugar. Cook over medium heat until sugar is dissolved. Add the fresh ginger, cover and simmer for 5 minutes. Strain out the ginger and whisk in the milk. Chill until ready to use.
To make the custard, whisk egg yolks and sugar to ribbon stage in a sauce pot. Gradually whisk in hot milk and cook over medium flame until thickened enough to coat the back of a spoon. Immediately place pan in ice water and stir the custard often until cool. Cover with plastic wrap touching the custard surface to prevent a skin from forming.
Whip cream to soft peaks in a large bowl using a standing electric mixer or hand held electric mixer. Fold in custard, syrup and crystallized ginger. Freeze in an ice cream maker according to the manufacturers instructions.
Note:
I like to garnish the ice cream with fortune cookies
