Best Blueberry And Candied Ginger Ice Cream Recipes

GINGER ICE CREAM

Steps:

• Combine the ginger and milk in a saucepan over medium-high heat and bring just to a boil, stirring. Cover and let sit for about 10 minutes.Meanwhile, with a whisk or an electric mixer, beat the yolks and sugar together until thick and slightly lightened in color.
• Strain the milk, then stir about 1/2 cup of it into the yolk mixture and beat. Stir the warmed egg mixture back into the milk and return to the pan. Heat, stirring constantly, until thick, 10 minutes longer. The mixture is ready when it thickly coats the back of a spoon and a line drawn with your finger remains intact.
• Cool in the refrigerator, then stir in the candied ginger and freeze in an ice cream machine according to the manufacturer's directions.
• Omit the ginger and heat the milk with 1 tablespoon green tea powder (matcha).

CANDIED GINGER-MASCARPONE ICE CREAM

Steps:

• In a saucepan over medium heat, heat the milk, heavy cream, and vanilla, stirring occasionally to make sure the mixture doesn?t burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer, turn off the heat and let sit 10 minutes to infuse the flavor. Meanwhile, whisk together the egg yolks and sugar. In a thin stream, whisk the cream mixture into the egg yolk mixture. Then pour the egg-cream mixture back into the saucepan. Heat over medium heat, stirring constantly with a wooden spoon. At 160 degrees, the mixture will give off a puff of steam. When the mixture reaches 180 degrees F it will be thickened and creamy, like eggnog. If you do not have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat. Whisk in the mascarpone.
• Meanwhile, in a bowl, put in 2 handfuls of ice cubes and add cold water to cover. Rest a smaller bowl in the ice water. Pour the cream mixture through a fine sieve or chinois (to remove the vanilla bean pieces) and into the smaller bowl. Chill until cool, about 1 hour, then stir in the crystallized ginger and continue according to the directions of your ice cream maker to freeze.

GINGER ICE CREAM

Steps:

• In a medium pot, combine cream, milk, sugar, ginger, cinnamon, clove and salt. Bring to a simmer over medium heat, then cover, remove from heat, and let steep for 1 hour.
• In a medium bowl, whisk the yolks. Whisking constantly, slowly whisk about a third of the cream into the yolks, then whisk yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
• Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to the manufacturer's instructions, adding the candied ginger during the last few seconds of churning. Serve directly from the machine for soft serve, or store in freezer until needed. Serve topped with extra candied ginger if desired.

BLUEBERRY AND CANDIED GINGER ICE CREAM RECIPE - (4.4/5)

Steps:

• 1. In a pan combine the freshly rinsed blueberries, both sugars and 1 tbs of the ginger. Bring them to a boil and simmer until the sugar dissolved and the berries soften. 2. Place contents into a blender and pulse a few times and strain in a fine mesh strainer and discard pulp. 3. Return to pan and add milk and cream and mix. 4. Pour mixture into the ice cream maker, following the manufactures instructions. 5. Run for 25 minutes and add last tbs of candied ginger and let fully combine. 6. Take frozen soft serve and place into a airtight container and freeze for 2-3 hours to firm up.