CHUNKY GINGER ICE CREAM

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Chunky Ginger Ice Cream image

This sophisticated ice cream both soothes the palate and reawakens it with the bite of fresh and candied ginger.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 quart

Number Of Ingredients 9

1 cup milk
3 cups heavy cream
1 cup sugar
1 tablespoon freshly grated ginger
Pinch of salt
6 large egg yolks
1/3 cup finely chopped candied ginger, plus more for garnish
1 teaspoon pure vanilla extract
1/2 teaspoon fresh lemon juice

Steps:

  • Bring milk, cream, 1/2 cup sugar, fresh ginger, and salt to a gentle boil over medium heat; turn off heat.
  • In the bowl of an electric mixer fitted with the whisk attachment, whisk egg yolks and remaining 1/2 cup sugar on medium-high speed until thick and fluffy, 3 to 5 minutes.
  • Add half the milk mixture to egg-yolk mixture; whisk to blend. Stir into milk in pan; cook over medium-low heat, stirring with a wooden spoon, until mixture coats back of spoon, 3 to 4 minutes.
  • Remove from heat, pour into a bowl, and place in an ice-water bath to chill, stirring often. Stir in candied ginger, vanilla, and lemon juice. Freeze in an ice-cream maker, following manufacturer's instructions. Serve topped with candied ginger strips, if desired.

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