Ginger Ice Cream

Recipe from Gourmet Magazine November 1998

Tested in Alice's Kitchen

Makes about 1 quart.

If you are a ginger fan, you will love this ice cream if you can stand to wait for the ice cream maker to finish the cycle. I took a taste of the ginger infused cream before putting the mixture in the machine and was tempted to just drink the whole thing! Our friend, Debbie had the same dilemma when she made this recipe because she said she just kept sampling and sampling! You can find local eggs at Lost River Market & Deli. You'll also find nice fat fresh ginger root in the produce section. Crystallized ginger (optional in this recipe) can be found in the bulk section.

4 large egg yolks

1/2 cup sugar

1/4 cup peeled fresh gingerroot, coarsely chopped

2 tablespoons water

2 cups half-and-half

1 cup heavy cream

1 teaspoon vanilla

1/2 cup crystallized ginger (optional)

In a large bowl lightly whisk yolks. In a 3-quart heavy saucepan cook sugar, fresh gingerroot, and water over moderate heat, stirring occasionally, 5 minutes. Add half-and-half and bring to a simmer. Add hot half-and-half mixture to yolks in a slow stream, whisking, and pour back into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.) (If you don't have a thermometer, just dip a spoon in the mix and run your finger over the coated spoon. If it leaves a clear path, it's ready.)
Pour custard through a sieve into cleaned bowl and stir in cream and vanilla. Cool custard. Chill custard, its surface covered with plastic wrap, until cold, at least 3 hours, and up to 1 day.
If using the crystallized ginger, finely chop it.
Freeze custard in an ice-cream maker, adding crystallized ginger three fourths of way through freezing process. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.