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August 2004 Issue
Ice Cream!
by Ronda L. Halpin
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Ice cream is loved by nearly everyone. And it's especially favored this time of the year ... when the weather threatens to melt it quicker than you can eat it!

Everyone has a favorite flavor. Vanilla is beloved and traditional. Chocolate is particularly fun to see displayed on young children ... as long as they aren't yours! But this month, I'm offering a trio of unusual flavors that you aren't likely to find at your grocery store or even at the local soda fountain. After all, with all of the high quality ice cream available, I think it's important to use an ice cream maker at home to make something extra special and unique. Enjoy them and good luck keeping your cool!

 

Ginger Custard

The addition of egg yolks makes this a custard that's incredibly rich with a nice ginger bite.
  • 2 c. whole milk
  • 2 c. heavy cream
  • 1/2 c. chopped fresh ginger
  • 8 egg yolks
  • 1/2 c. sugar
Bring the milk, cream and ginger to simmer in a saucepan. Cover the pan and let it rest for 20 minutes. Bring the mixture to a simmer again. Strain it into a medium bowl and discard the ginger.

Whisk the yolks and sugar in a large bowl until they are a pale yellow color. Gradually whisk the egg mixture into the milk mixture. Return the mixture to the saucepan and stir over medium heat until the custard thickens and leaves path on the back of the spoon when a finger is drawn across, about 4 minutes (do not boil). Strain the custard into a clean bowl. Chill the mixture for about 2 hours.

Process the custard in an ice cream maker according to the manufacturer’s instruction. Transfer the custard to a covered container and freeze it until firm.

  • Yields: about 1 quart
  • Preparation Time: about 3 hours, plus freezing
 

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