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Maharajah's Ginger Ice Cream


Whipping cream
2 cups
Half and half
1 cup
½ cup
1 pinch
Large egg yolks
Minced drained stem ginger in syrup
1/3 cup
Syrup from stem ginger
2 tbsp
Vanilla extract
2 tbsp
Mint springs

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.

Makes about 1 & ¼ quarts