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MAHARAJAH'S GINGER ICE CREAM
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Ice Cream
Amount Measure Ingredient -- Preparation Method
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2 c Whipping cream
1 c Half and half
1/2 c Sugar
5 lg Egg yolks
1/3 c Minced drained stem ginger
-- in syrup
2 tb Syrup from stem ginger
2 tb Vanilla extract
Mint sprigs
Combine cream, half and half, sugar and salt in heavy
medium saucepan. Bring to simmer, stirring until sugar
dissolves, about 8 minutes. Whisk yolks in medium
bowl to blend. Gradually whisk cream mixture into
yolks. Return to saucepan. Stir over medium heat until
custard thickens and leaves path on back of spoon when
finger is drawn across, about 4 minutes; do not boil.
Strain custard into large bowl. Cool to room
temperature. Stir stem ginger, syrup and vanilla into
custard. Cover and refrigerate until well chilled, or
overnight. Process custard mixture in ice cream maker
according to manufacturer's instructions. Freeze in
covered container. (Can be prepared 2 days ahead.
Let soften slightly in refrigerator if necessary.)
Scoop ice cream into bowls. Garnish with mint sprigs
and serve.
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