HONEY-GINGER CREAM
This whipped cream topping is great served with pumpkin or sweet potato pie, or any holiday dessert of your choosing.
Provided by JackieOhNo
Categories Pie
Time 10m
Yield 4 cups
Number Of Ingredients 3
Steps:
- In a chilled bowl, beat 2 cups chilled whipping cream until stiff, gradually adding honey and ginger.
- Chill 1 to 2 hours before serving.
Nutrition Facts : Calories 475.7, Fat 44, SaturatedFat 27.4, Cholesterol 163, Sodium 46.1, Carbohydrate 20.9, Fiber 0.1, Sugar 17.5, Protein 2.5
HONEY-GINGER ICE CREAM
Make and share this Honey-Ginger Ice Cream recipe from Food.com.
Provided by Raquel Grinnell
Categories Frozen Desserts
Time 3h15m
Yield 2 1/2 quarts churned ice cream
Number Of Ingredients 6
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.
Nutrition Facts : Calories 2413.3, Fat 166.8, SaturatedFat 98.4, Cholesterol 1447.5, Sodium 298.1, Carbohydrate 219.9, Fiber 0.3, Sugar 207.2, Protein 26.2
HONEY-GINGER ICE CREAM
The first thing I do when I feel a sore throat coming on is make some hot honey and ginger tea. And the more I thought about those flavors, the more I thought they would make a great ice cream. They do.
Yield makes about 3 cups
Number Of Ingredients 8
Steps:
- Set up an ice bath in a large bowl.
- Put the honey in a saucepan. Cook over medium-high heat, swirling the pan once the honey begins to boil, until the honey caramelizes to a rich amber.
- Meanwhile, put the milk, cream, ginger, and vanilla pod and seeds in another saucepan. Bring to a boil.
- Pour the milk into the honey-carefully, because it will sputter and boil up-and whisk to dissolve the honey. Remove from the heat, cover, and infuse for 15 minutes.
- Strain the honey-milk mixture into a clean saucepan (rinse and dry the vanilla pod and save it for another use) and whisk in the corn syrup and milk powder. Bring to a simmer over medium heat.
- Whisk the yolks in a medium bowl. When the honey-milk mixture is simmering, slowly whisk about 1 cup into the yolks for about 1 minute to temper them (keep the pan off the heat while you do this). Then scrape the yolks into the saucepan and cook, stirring pretty much constantly, until the mixture reaches 180°F. Keep an eye on the color of the foam on the surface; when it turns the same color as the mixture, you're very close to the right temperature. Strain the mixture into a medium bowl, set into the ice bath, and mix thoroughly with an immersion blender. Chill completely, stirring often. Then cover with plastic wrap and refrigerate overnight for the flavors to mature.
- Mix again with the immersion blender, then freeze in an ice cream maker. Pack into a plastic container and freeze for at least 2 hours before serving.
GINGER HONEY
This is sold in large jars in Japanese grocery stores. It is delicious in chamomile or other teas, over yogurt and would be great as a sweetener in cocktails. The honey keeps for about 2 weeks in the refrigerator or you can preserve it and store it for a longer time on the shelf. Make sure your ginger is very fresh. It should feel firm, not spongy when you purchase it. The outer skin should not be wrinkly either. Adapted from the blog Tokyo Terrace
Provided by momaphet
Categories < 15 Mins
Time 11m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Pour the honey into a small saucepan and add the ginger and other spices/flavorings if using. Over medium low heat, bring the honey to a slow and low simmer. Don't get it too hot or it will not have the right consistency. Watching the honey carefully, allow the flavors to infuse for 5-10 minutes, stirring frequently.
- Remove the honey from the heat and allow it to cool. Transfer to a container for storage and allow it to sit for about 5 days before using. (You can try using it sooner but the flavor may not be fully infused) The honey will keep for approximately 2 weeks after the 5 day waiting period.
Nutrition Facts : Calories 1030.6, Sodium 13.6, Carbohydrate 279.3, Fiber 0.7, Sugar 278.4, Protein 1
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FRESH GINGER & HONEY ICE CREAM - DOMESTIC GOTHESS
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- Cut the ginger into thin slices and place in a non-reactive saucepan, add enough water to cover the ginger by about 2cm/1in. Bring to the boil, allow to boil for 2 minutes then drain, discard the water and return the ginger to the pan; add the milk and salt and heat until just coming up to a simmer. Remove from the heat, cover, and leave to infuse for 1 hour. (Blanching the ginger removes some of the 'heat', allowing you to get a good ginger flavour without your ice cream being spicy.)
- Rewarm the milk and ginger mixture until just coming up to a simmer, remove the ginger slices with a slotted spoon and discard.
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