Recipe#8784

Title: Ginger Icecream

Newsgroups: rec.food.recipes 
 From: "Erik. A Speckman" especkma@reed.edu 
 Subject: Ginger Ice Cream 
 Message-ID: <7KWSW3N@taronga.com> 
 Date: Thu, 22 Jul 1993 21:26:56 -0700 (PDT) 

Syrup:
         1/2 cup water
         1/3 cup sugar
         2 Tbsp.  grated, peeled, fresh ginger root
  
 1 1/4 cups milk
 1 cup heavy cream
 1/3 cup sugar
 3 egg yolks
 1 Tbsp. finely chopped crystallized ginger (I love this so I use more)
  
 Syrup:  In pan, simmer water, sugar, and fresh ginger 3-4 min., stirring
 occasionally.  Set aside to cool 5 min.
  
 In another pan, scald milk and cream(don't boil).  Remove from heat and
 stir in remaining sugar and the syrup.  Set aside 15 min. to let flavors
 blend.  Then strain ginger solids from milk mixture.
  
 Whisk in the egg yolks and crystallized ginger.  Return to heat(use either
 double boiler or heat diffuser.)  Heat gently, stirring constantly, until it
 becomes a thin custard.  Don't allow it to simmer or boil.
  
 Cool mixture and freeze according to instructions.