Double Ginger Ice Cream Recipes

DOUBLE GINGER ICE CREAM

Steps:

• In 2-quart saucepan, stir 1 cup whipping cream, the milk, sugar and salt until well mixed. Cook over medium heat, stirring occasionally, until sugar is dissolved and mixture just comes to a boil. Remove from heat.
• In medium bowl, beat egg yolks with whisk until well blended; gradually stir in hot milk mixture. Return to saucepan; cook over medium heat, stirring constantly, until mixture thickens and coats a spoon. Remove from heat. Set aside.
• Pour remaining 1 cup whipping cream in large bowl; place a fine-mesh strainer over bowl. Pour hot mixture through strainer; stir into cream until well blended. Cover; refrigerate 2 to 3 hours, stirring occasionally, until cold.**
• Heat oven to 350°F. In ungreased 8-inch square (2-quart) glass baking dish, mix crushed grahams and butter; press firmly in bottom of dish. Bake 6 to 8 minutes or until light golden brown. Cool completely, about 30 minutes. Crumble with fork.
• Stir ginger liqueur into cream mixture until well blended. Pour into 2-quart automatic ice cream freezer container. Freeze according to manufacturer's directions, adding crystallized ginger when mixture begins to get firm.
• Spoon one-third of the ice cream into chilled 2-quart freezer container or bowl; sprinkle with half of the graham cracker crumble and half of the pecans. Top with another one-third of the ice cream, remaining graham cracker crumble and remaining pecans. Spoon remaining ice cream over top. Cover; freeze until firm.

DOUBLE GINGER ICE CREAM

Steps:

• Warm the milk in a 2-quart heavy-duty saucepan over medium heat until small bubbles form around the edges.
• Whip together the sugar, egg yolk and salt in the bowl of an electric stand mixer with the wire whip attachment or in a large mixing bowl using a hand-held mixer on medium speed until the mixture is very thick and pale yellow and holds a slowly dissolving ribbon when the beater is lifted.
• Ladle half of the hot milk into a liquid measuring cup, then slowly pour it into the egg yolk mixture, whisking constantly to blend well.
• Pour this egg mixture into the remaining milk in the saucepan.
• Stir in the candied ginger puree.
• Whisk the mixture constantly until it is thick enough to coat a spoon or registers 185 degrees F. on a candy thermometer.
• Immediately remove the thermometer and pour the ice cream custard into a 2-quart bowl.
• Add the cream and vanilla and stir to blend thoroughly.
• Cover the bowl tightly with plastic wrap to prevent a skin from forming on top and cool to room temperature.
• Refrigerate the ice cream custard for several hours, or until it is cold.
• Process the ice cream custard in an ice cream maker, following the manufacturer's instructions.
• When the ice cream is half frozen, stir in the finely chopped crystallized ginger.
• Freeze the ice cream in a tightly covered container for at least 30 minutes.
• Using a 1-1/2 inch round ice cream scoop, place small scoops of ice cream in shot glasses, mini martini glasses or small bowls. Top each serving with a sliver or two of crystallized ginger.
• The ice cream custard can be made up to 3 days in advance and kept tightly covered in a bowl in the refrigerator before freezing in the ice cream maker.
• Keep ice cream in a tightly covered container in freezer for up to 2 weeks.

NO-CHURN ICE CREAM

Steps:

• Put the condensed milk, cream and vanilla into a large bowl. Beat with an electric whisk until thick and quite stiff, a bit like clotted cream. Scrape into a freezer container or a large loaf tin, cover with cling film and freeze until solid.