Best Ginger Ice Milk Recipes

COCONUT MILK ICE CREAM WITH GINGER AND LIME

Steps:

• Finely grate ginger, then chop very finely. Set aside enough chopped ginger (including juices) to measure 1/3 cup.
• Whisk coconut milk, sugar, half and half, lime juice, lime peel, salt, and reserved 1/3 cup grated ginger in medium bowl until sugar dissolves. Transfer mixture to ice cream maker. Process according to manufacturer's instructions. Transfer ice cream to container; cover and freeze until firm, about 3 hours. (Can be prepared 3 days ahead.)
• Scoop ice cream into 6 stemmed glasses or bowls. Garnish with mango and lime.
• Available at Indian, Southeast Asian, and Latin American markets and many supermarkets.

GRILLED CURRIED MANGOES WITH GINGER ICE MILK

Steps:

• 1 Preheat an outdoor grill or stovetop grill pan to medium-high.
• 2 To cut the mangoes, slice off one of the pointed ends on one of them and stand it up on a cutting board. Using a sharp knife, make a cut from top to bottom, removing one of the wide, rounded sides of the mango from the center pit but keeping the side intact. Repeat with the other side. Also cut away any of the mango flesh around the narrow edge of the pit; reserve that flesh for a fruit salad or another use.
• 3 Peel the two halves removed from the mango, then repeat with the remaining mangoes.
• 4 Mix the olive oil and salt in a bowl and add the mango halves. Use your hands to mix thoroughly so that all the mango pieces are evenly coated with the mixture.
• 5 Grill the mango halves for a minute on each side, using a large spatula to turn them. Remove them to the jelly-roll pan.
• 6 Mix the curry powder and sugar and evenly sprinkle half on the mango halves. Turn the mango halves over and sprinkle the remaining curry mixture on the other side.
• 7 Return the mango halves to the grill for 30 seconds on each side. Remove the mangoes to the pan again.
• 8 To assemble the dessert, place a warm grilled mango half on each of 8 dessert plates. Place a scoop of the Coconut Ice Milk next to it, then sprinkle with a tablespoon of the toasted coconut.
• Serving
• Serve immediately. For advance preparation, you may do the first grilling before serving time, then add the curry mixture and do the second grilling right before serving.
• Storage
• Cover and refrigerate any leftover mango halves if you are not using all 8. They are also good cold.

GINGER ICE MILK

Steps:

• Combine the milk and sugar in a 2-quart saucepan over medium heat. Heat, stirring occasionally, until the sugar has dissolved and the mixture is hot.
• Add the fresh ginger and reduce the heat to low. Heat, barely simmering, for 15 minutes.
• Remove from the heat and add the ground ginger. Set aside to infuse for at least 45 minutes, or until the ginger flavor suites your taste. (Remember that the flavor will not be as strong when the mixture is frozen.) Remove the pieces of ginger, add the salt, cover, and chill thoroughly.
• Freeze in an ice cream maker according to the manufacturer's directions. Garnish each serving with a few strips of candied ginger, if desired.

GINGER ICE MILK

Steps:

• 1 Bring the water to a boil in a medium saucepan. Remove from the heat and stir in the ginger and lemon zest. Cover the pan and allow the mixture to steep for 10 minutes. Strain the mixture into a large bowl and cool it to room temperature.
• 2 Combine the milk and sugar in a large saucepan and whisk to mix. Place over medium heat, stirring occasionally to make sure the sugar dissolves.
• 3 Meanwhile, whisk the eggs in a bowl to break them up.
• 4 When the milk boils, whisk a third of it into the eggs. Return the remaining milk to a boil over low heat and whisk in the egg mixture in a stream. Cook the custard, whisking constantly, for about 20 seconds. Strain the custard into a bowl and refrigerate it, stirring occasionally, until it is very cold.
• 5 Whisk the ginger tea into the custard mixture.
• 6 Freeze the mixture in an ice cream maker according to the manufacturer's directions.
• 7 While the ice is churning, place a bowl or other container in the freezer. Empty the churned ice into the bowl as you remove it from the ice cream maker. Press plastic wrap against the surface and freeze the ice. Remove the bowl from the freezer to add the remaining ice when it is ready.
• Serve the ice in chilled dessert bowls or glasses. A garnish of fresh raspberries, cherries, or other sliced fruit makes a good accompaniment. Or use it when an ice is suggested for serving in the cake and fruit desserts chapters.
• Keep the ice in the freezer. It certainly won't spoil if you keep it frozen for a long time, but its texture will be best if you serve it within 24 hours of churning it.