ATK.
Ingredients
4 oz chopped crystallized ginger
1 piece fresh ginger, thinly sliced, (3-inch)
2 teaspoons ground ginger
14 oz heavy cream
10 oz whole-milk
5 oz sugar
2.5 oz light corn syrup
1/4 teaspoon salt
6 large egg yolks
Directions
Finely chop the crystallized ginger, and freeze.
Combine fresh ginger, ground ginger, cream, milk, 3 oz of the sugar, corn syrup, and salt in medium saucepan.
Heat over medium-high heat, stirring occasionally, until mixture is steaming steadily and registers 175 °F, 5 to 10 minutes. Remove saucepan from heat.
While cream mixture heats, whisk yolks and remaining 2 oz sugar in bowl until smooth, about 30 seconds.
Slowly whisk 1 cup heated cream mixture into egg yolk mixture. Return mixture to saucepan and cook over medium-low heat, stirring constantly, until mixture thickens and registers 180 °F, 7 to 14 minutes.
Immediately pour custard through fine mesh strainer into large bowl and let cool until no longer steaming, 10 to 20 minutes.
Cover bowl with plastic wrap and refrigerate until chilled.
Transfer to ice-cream machine, and process. When it realize
Churn until mixture resembles thick soft-serve ice cream and then add the frozen crystallized ginger, and finish processing.
Makes about 1 Quart
David Lebovitz, Perfect Scoop (makes about 1 quart
2 ounces unpeeled fresh ginger root
8 oz whole milk
16 oz heavy cream
6 oz sugar
pinch of salt
5 large egg yolks
3 tablespoons Domaine de Canton liqueur (ginger)
freshly squeezed lemon juice
1/3 cup finely diced candied (crystallized) ginger
Method:
Cut the ginger root into thin slices and place in a small, non-reactive saucepan.
Add enough water to cover the ginger by about 1/2 inch, and bring to a boil. Boil for 2 minutes, then drain, discarding the water.
In a medium saucepan combine the blanched ginger slices, milk, 1 cup cream, sugar, and salt.
Warm the mixture, cover, and remove from the heat. Let steep at room temperature for 1 hour.
Rewarm the mixture. Remove the ginger slices with a slotted spoon and discard.
Pour the remaining 1 cup of heavy cream into a large bowl and set a fine-mesh strainer on top.
In a separate medium bowl, whisk together the egg yolks.
Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula ( 170F on an instant-read thermometer).
Pour the custard through the strainer and stir it into the cream. Stir until cool over an ice bath.
Add the ginger liqueur and taste for sweetness. Adjust with a 1/4 to 1/2 teaspoon of lemon juice, if desired.
Chill the mixture thoroughly in the refrigerator, preferably overnight, then freeze it in your ice cream maker according to the manufacturer's instructions.
Add the diced, candied ginger in the last few minutes of the freezing process.
(adapted, ever so slightly, from "The Perfect Scoop" by David Lebovitz)