Recipe#8786

Title: Ginger Icecream 03

From: "T&C George" cgeorge@donet.com 
 Newsgroups: rec.food.recipes 
 Subject: Ginger Ice Cream 
 Date: 9 Jun 1999 12:33:58 -0600 
 Message-ID: <002701beb1ee$04571020$9ec11cd8@oemcomputer> 

Yields about 1 1/2 pints.
 1/3 cup water
 1/4 cup sugar
 3 packed tablespoon minced or grated fresh ginger
 1 cup whole milk
 2 tablespoon sugar
 2 teaspoon finely minced preserved ginger, drained before mincing
 3 large egg yolks
 1/4 cup sugar
 1 cup whipping cream
 1/2 teaspoon freshly squeezed, strained lemon juice
 To make the syrup, heat the water and 1/4 cup sugar in a small
 saucepan over medium heat, stirring to dissolve the sugar. When
 the sugar is dissolved, add the fresh ginger. Stir and bring the
 mixture to boil over medium heat. Reduce heat and simmer the syrup
 uncovered for 5 minutes.  Remove pan from heat.  In another pan
 combine the milk, 2 tablespoon sugar and the minced preserved
 ginger. Stir over medium heat until the milk comes to a scalding
 temperature, just short of a simmer, then remove the pan from heat.
 Add the fresh ginger syrup into the milk mixture and stir well to
 blend. Cover and steep for 20 minutes.  In a small bowl beat the
 egg yolks and 1/4 cup sugar until the mixture is pale yellow, thick
 and falls in ribbons from the beater.  Put the heavy cream in a
 medium size bowl and cover with a strainer.
 When the steeping time is over, bring the milk mixture to scalding
 again, stirring. Slowly add 1/4 of the scalded milk to the egg
 mixture and then pour the egg mixture back into the remaining milk.
 Cook over moderate heat, whisking slowly, until the mixture reaches
 a custard consistency. Do not let the mixture boil. Pour the custard
 through the strainer into the bowl of cream. Stir the liquid in
 the strainer to coax it through the mesh. Discard the ginger solids.
 Allow the mixture to cool completely, stirring occasionally. Once
 cool, the mixture may be sealed airtight and refrigerated 1-2 days
 before freezing.  Just before freezing, add the lemon juice and
 stir well. Freeze in an ice-cream maker or freeze in a shallow tray
 for 2 hours. Beat with a food processor and freeze again.  Repeat
 this procedure.  When freezing process is completed, pack the ice
 cream into a plastic container, pressing it down to eliminate any
 air bubbles. Press a piece of plastic wrap directly on the surface
 of the ice cream to prevent formation of the ice crystals. Freeze
 for two more hours, but allow to soften slightly in the fridge
 before serving.