Rated 4.0 stars by 1 users
Dessert
Asian
4 servings
20 minutes
25 minutes
1/3 cup water
1/3 cup granulated sugar
1/4 cup ginger, peeled and minced
1 cup whole milk
4 egg yolks
1/3 cup granulated sugar
1 cup hot milk
1 cup heavy whipping cream
2 tablespoons crystallized ginger, minced
In a sauce pot, combine the water and sugar. Cook over medium heat until sugar is dissolved. Add the fresh ginger, cover and simmer for 5 minutes. Strain out the ginger and whisk in the milk. Chill until ready to use.
To make the custard, whisk egg yolks and sugar to ribbon stage in a sauce pot. Gradually whisk in hot milk and cook over medium flame until thickened enough to coat the back of a spoon. Immediately place pan in ice water and stir the custard often until cool. Cover with plastic wrap touching the custard surface to prevent a skin from forming.
Whip cream to soft peaks in a large bowl using a standing electric mixer or hand held electric mixer. Fold in custard, syrup and crystallized ginger. Freeze in an ice cream maker according to the manufacturers instructions.
I like to garnish the ice cream with fortune cookies.
