Spicy Ginger Ice Cream

From: Ideas in Food

Ingredients

• • 80 grams/2.8 ounces fresh ginger

  • 200 grams/ 1 cup sugar

  • 1.5 grams/ 1/4 teaspoon fine sea salt

  • 520 grams/ 2 cups milk

  • 240 grams/ 1 cup heavy cream

  • 4 large egg yolks

Method:

• 1. Preheat a circulating water bath to 82°C

  2. Slice the ginger and put it in a blender with the sugar, salt and milk. Puree until smooth.

  3. Whisk together the egg yolks and cream.

  4. Strain the ginger milk over the cream and mix them together.

  5. Seal the custard base in a vacuum bag (alternatively transfer to a medium pot and cook over medium heat until it coats the back of a spoon and reaches 82°C/180°F) and cook in the circulating water bath for 30 minutes.

  6. Transfer to an ice bath and cool the custard, then let rest in the refrigerator for at least 4 hours.

  7. Freeze in an ice cream machine according to the manufacturer's directions.