Single Malt Whisky Crystallized Ginger And Pecan Ice Cream Recipes

CANDIED GINGER-MASCARPONE ICE CREAM

Steps:

• In a saucepan over medium heat, heat the milk, heavy cream, and vanilla, stirring occasionally to make sure the mixture doesn?t burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer, turn off the heat and let sit 10 minutes to infuse the flavor. Meanwhile, whisk together the egg yolks and sugar. In a thin stream, whisk the cream mixture into the egg yolk mixture. Then pour the egg-cream mixture back into the saucepan. Heat over medium heat, stirring constantly with a wooden spoon. At 160 degrees, the mixture will give off a puff of steam. When the mixture reaches 180 degrees F it will be thickened and creamy, like eggnog. If you do not have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat. Whisk in the mascarpone.
• Meanwhile, in a bowl, put in 2 handfuls of ice cubes and add cold water to cover. Rest a smaller bowl in the ice water. Pour the cream mixture through a fine sieve or chinois (to remove the vanilla bean pieces) and into the smaller bowl. Chill until cool, about 1 hour, then stir in the crystallized ginger and continue according to the directions of your ice cream maker to freeze.

PENICILLIN COCKTAIL

Steps:

• Combine the blended Scotch with the honey-ginger syrup and lemon juice in a cocktail shaker three-quarters filled with ice. Shake until chilled. Strain into a rocks glass filled with one large cube. Top with the Islay Scotch and garnish with candied ginger.
• To make the honey-ginger syrup, combine 1 cup of honey with one 6-inch peeled and sliced piece of ginger root with 1 cup of water in a small pot and bring to a boil. Reduce the heat and simmer for 5 minutes. Refrigerate overnight, then strain, discarding the solids.

GINGER ICE CREAM

Steps:

• In a medium pot, combine cream, milk, sugar, ginger, cinnamon, clove and salt. Bring to a simmer over medium heat, then cover, remove from heat, and let steep for 1 hour.
• In a medium bowl, whisk the yolks. Whisking constantly, slowly whisk about a third of the cream into the yolks, then whisk yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
• Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to the manufacturer's instructions, adding the candied ginger during the last few seconds of churning. Serve directly from the machine for soft serve, or store in freezer until needed. Serve topped with extra candied ginger if desired.

LEMON-BUTTERMILK ICE CREAM

Steps:

• In a small saucepan, combine lemon juice and 1/4 cup of sugar. Place over medium-low heat, and stir until dissolved. Remove from heat, and allow to cool.
• In a medium, heavy-bottomed saucepan, combine the milk, buttermilk, heavy cream, and 1/4 cup of sugar. Place over medium-low heat until steam rises from the surface. Remove from heat.
• In a medium mixing bowl, combine egg yolks with remaining 1/4 cup sugar. Whisk to blend. While continuing to whisk yolks, slowly drizzle about a cup of the hot milk mixture into them, to gradually warm them. Add yolk mixture to saucepan. Return saucepan to medium-low heat, and stir with a wooden spoon until mixture has thickened enough to coat the back of the spoon.
• Strain mixture into a bowl, and place in a bowl of ice water to cool. Add lemon syrup and stir well. Freeze in an ice cream maker, according to the manufacturer's instructions.

RED WINE-PORT ICE CREAM

Steps:

• In a large heavy-bottomed saucepan over high heat, combine the Burgundy and port. Bring to a boil, then reduce heat to medium. Simmer until the mixture has reduced to 1 cup, about 30 minutes. Remove from heat, and add the creme de cassis, Chambord, lemon zest, orange zest, cinnamon, cloves and peppercorns. Add the milk and cream. Scrape the pulp from the vanilla bean into the mixture, and add the bean as well. Set aside.
• In a large mixing bowl, combine the egg yolks and sugar. Mix until blended. Return the saucepan containing the wine mixture to medium heat, and bring back to a boil. Slowly whisk the hot wine mixture into the eggs, then return the contents of the bowl to the saucepan. Place the saucepan over low heat, and stir constantly with a wooden spoon until the mixture is thick enough to coat the back of the spoon.
• Strain the mixture into a mixing bowl, and place the bowl in a container of ice water to cool. When the mixture has chilled, freeze in an ice cream maker, according to manufacturer's instructions.

SINGLE MALT WHISKY, CRYSTALLIZED GINGER AND PECAN ICE CREAM

Steps:

• Have ready an ice cream maker with a frozen bowl, or whatever equipment will be needed for freezing the ice cream.
• In a small heavy skillet or saucepan over very low heat, melt butter and add pecans and salt. Saute pecans until they begin to darken, 5 minutes. Using a slotted spoon, transfer them to a plate. Reserve butter.
• In a large mixing bowl, whisk eggs by hand for 1 minute. Gradually add sugar, and whisk until blended, 2 minutes. Add cream and milk, and blend. Add melted butter; whisk until smooth and thoroughly blended.
• Pour mixture into ice cream maker, and freeze according to manufacturer's instructions. When ice cream is stiff and about 2 minutes from finished, add pecans and chopped ginger while the drum is still turning. When really stiff and frozen, add whisky, and blend until whisky is incorporated. The ice cream will soften slightly with the addition of whisky. Transfer to an airtight container, and store in freezer until serving.