Brown Sugar Ginger Ice Cream Recipes

BROWN SUGAR ICE CREAM WITH A GINGER-CARAMEL SWIRL

Steps:

• Make the base
• 1. In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in half of the brown sugar (1/4 cup). Set aside.
• 2. In a heavy nonreactive saucepan, stir together the cream, milk, salt, and the remaining brown sugar (1/4 cup) and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.
• 3. Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another 1/2 cup of the hot cream to the bowl with the yolks. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.
• 4. Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1 to 2 minutes longer.
• 5. Strain the base through a fine-mesh strainer into a clean container. Set the container into an ice-water bath, wash your spatula, and use it to stir the base occasionally until it is cool. Remove the container from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight.
• While the ice cream base cools, make the swirl
• 6. Set the cream by the stove so it's at hand when you need it. Put 2 tablespoons of the sugar in a heavy nonreactive saucepan, and put the pan over medium-high heat. When the sugar is melted around the edges and starts turn amber in places (about 2 minutes), stir the mixture gently and add another 2 tablespoons sugar to the pan.
• 7. Continue to add the remaining sugar 2 tablespoons at a time, stirring frequently and allowing most of the sugar to melt before you add more. Watch carefully as the sugar darkens, stirring gently to help it melt evenly.
• Tip: Keep in mind that the flavor of the ice cream hinges on how dark you take the caramel. We take ours to a very dark, almost reddish, stage, which produces our intense signature flavor.
• 8. When the caramel becomes a dark mahogany color, remove the pan from the heat and immediately but slowly pour the cream into the pan. (The mixture will steam and bubble up, so wear oven mitts and be very careful to avoid splatters and steam burns.) When the bubbling subsides, gently stir to completely blend the cream into the caramel. If you have lumps of hardened caramel in your pan, simply put the pan over low heat and stir until the caramel is melted.
• 9. Stir in the ginger paste and salt and let cool. (You can make the swirl up to 2 weeks ahead of time. Keep it refrigerated, but let it come to room temperature before using.)
• Freeze the ice cream
• 10. When the base is completely chilled, freeze in your ice cream machine according to the manufacturer's instructions. While the ice cream is churning, put the container you'll use to store the ice cream into the freezer.
• 11. As you transfer the ice cream to the storage container, drizzle in the caramel after every few scoopfuls, using about 6 tablespoons of the caramel (or more if you like). When all the ice cream is in the container, use a chopstick or butter knife to gently swirl the mixture. Enjoy right away or, for a firmer ice cream, freeze for at least 4 hours.
• Tip: The swirl recipe makes more than you need (the recipe won't work in smaller quantities). You can thin the leftovers with a little cream and use as a sundae topping, or you can enjoy it right off the spoon!

BROWN SUGAR-GINGER ICE CREAM

Steps:

• Whisk yolks, both sugars and salt in medium bowl to blend. Bring cream and milk to simmer in medium saucepan. Gradually whisk hot cream mixture into yolk mixture. Return to saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Transfer custard to medium bowl. Whisk in vanilla and ginger. Chill at least 4 hours or overnight.
• Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to covered container and freeze. (Can be made 1 week ahead. Keep frozen.)

CARAMELIZED PINEAPPLE WITH BROWN SUGAR-GINGER ICE CREAM

Steps:

• Preheat broiler. Line large baking sheet with foil. Arrange pineapple wedges side by side in single layer on prepared baking sheet. Pat pineapple wedges with paper towels to remove excess moisture. Using fingertips, press 1 cup brown sugar through coarse sifter over pineapple. Broil pineapple wedges until brown sugar caramelizes, watching closely to avoid burning and rotating baking sheet to broil evenly, about 3 minutes.
• Arrange 3 wedges of warm caramelized pineapple in triangle on each of 6 plates. Place scoop of Brown Sugar-Ginger Ice Cream in center of pineapple triangle. Sprinkle 1 tablespoon coconut over each dessert and serve.

GINGER ICE CREAM

Steps:

• In a medium saucepan combine the cream, 1/2 cup of the granulated sugar, vanilla extract and ginger. Bring to a boil, turn off the heat and let sit for 1 hour.
• In a small bowl, combine the eggs and the remaining 1/2 cup sugar and beat to a homogeneous consistency.
• Bring the cream-ginger mixture back to a boil and turn the heat off. Immediately strain and whisk a third of the cream mixture into the egg-sugar mixture and then immediately whisk the egg mixture back into the remaining cream mixture.
• Chill the mixture over an ice water bath.
• Churn the chilled mixture in an ice cream machine according to the manufacturer's directions.
• Serve as is, or to make ice cream sandwiches, place 1 generous scoop of ice cream on the bottom of 1 Molasses Cookie and place another cookie on top. These can be done ahead and frozen. Let warm for 5 to10 minutes before serving.
• Preheat the oven to 350 degrees F.
• In medium bowl, combine the flour, baking soda, cinnamon, ginger, cloves and salt and set aside.
• In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and brown sugar until light and fluffy. Beat in the egg and then the molasses. In thirds, gently mix in the flour mixture until just combined.
• Using an ice cream scoop, scoop out the cookie dough into 1-inch balls onto a sheet tray covered with turbinado sugar. Gently toss the cookies in the sugar, covering them completely. Place the sugar-coated dough balls on another sheet tray and gently squish a little.
• Bake for 9 to 10 minutes. Remove the cookies to a rack to cool.

GINGER ICE CREAM

Steps:

• In a medium saucepan combine the cream, 1/2 cup of the granulated sugar, vanilla extract and ginger. Bring to a boil, turn off the heat and let sit for 1 hour.
• In a small bowl, combine the eggs and the remaining 1/2 cup sugar and beat to a homogeneous consistency.
• Bring the cream-ginger mixture back to a boil and turn the heat off. Immediately strain and whisk a third of the cream mixture into the egg-sugar mixture and then immediately whisk the egg mixture back into the remaining cream mixture.
• Chill the mixture over an ice water bath.
• Churn the chilled mixture in an ice cream machine according to the manufacturer's directions.
• Serve as is, or to make ice cream sandwiches, place 1 generous scoop of ice cream on the bottom of 1 Molasses Cookie and place another cookie on top. These can be done ahead and frozen. Let warm for 5 to10 minutes before serving.
• Preheat the oven to 350 degrees F.
• In medium bowl, combine the flour, baking soda, cinnamon, ginger, cloves and salt and set aside.
• In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and brown sugar until light and fluffy. Beat in the egg and then the molasses. In thirds, gently mix in the flour mixture until just combined.
• Using an ice cream scoop, scoop out the cookie dough into 1-inch balls onto a sheet tray covered with turbinado sugar. Gently toss the cookies in the sugar, covering them completely. Place the sugar-coated dough balls on another sheet tray and gently squish a little.
• Bake for 9 to 10 minutes. Remove the cookies to a rack to cool.

HONEY-GINGER ICE CREAM

Steps:

• In a large sauce pan combine cream, milk, brown sugar, honey and freshly grated ginger. Warm over medium heat to infuse the honey and ginger into the cream.
• Place egg yolks in a stainless steel bowl and whisk to combine.
• Slowly whisk hot cream into egg yolks.
• Strain mixture through a fine sieve and chill over an ice bath.
• Once the ice cream base is chilled, process in an ice cream machine according to the manufacturer’s instructions and then freeze.

BROWN BUTTER ICE CREAM

Steps:

• Cut the butter into cubes and place in a medium saucepan (the pan should be big enough to prevent boil overs, as the butter will foam up a lot). Place over medium heat until butter melts, shaking occasionally. Once the large bubbles subside, watch closely until the butter is golden and the solids are nicely browned. Immediately pour the melted butter into a bowl. (If the solids get a little too dark, you can strain them out and discard them.).
• Rinse out and dry the saucepan. Put half the sugar in the pan, and half into a blender. Add the milk to the saucepan, and place over low heat, stirring well to dissolve the sugar.
• Meanwhile, add the egg yolks to the sugar in the blender. Process until combined, then, while still running, drizzle the brown butter into the yolk-sugar mixture.
• When the milk-sugar mixture is almost simmering, turn the blender on again and drizzle in the liquid. Add the salt and process until well blended. Continue to process while slowly adding the ice-cold heavy cream. Transfer to a bowl, cover tightly with plastic wrap and refrigerate until very cold, at least 2 hours or up to overnight.
• Churn in your ice cream maker according to manufacturer's instructions. At the very end, two or three minutes before turning off the machine, add the fleur de sel and churn until incorporated.