Ginger Ice Milk
Serves: 2
Isabella Feil
1 January 1970
Based on User reviews:
51
Spice
49
Sweetness
45
Sourness
43
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
1 Bring the water to a boil in a medium saucepan
2
Remove from the heat and stir in the ginger and lemon zest
3
Cover the pan and allow the mixture to steep for 10 minutes
4
Strain the mixture into a large bowl and cool it to room temperature
5
2 Combine the milk and sugar in a large saucepan and whisk to mix
6
Place over medium heat, stirring occasionally to make sure the sugar dissolves
7
3 Meanwhile, whisk the eggs in a bowl to break them up
8
4 When the milk boils, whisk a third of it into the eggs
9
Return the remaining milk to a boil over low heat and whisk in the egg mixture in a stream
10
Cook the custard, whisking constantly, for about 20 seconds
11
Strain the custard into a bowl and refrigerate it, stirring occasionally, until it is very cold
12
5 Whisk the ginger tea into the custard mixture
13
6 Freeze the mixture in an ice cream maker according to the manufacturer's directions
14
7 While the ice is churning, place a bowl or other container in the freezer
15
Empty the churned ice into the bowl as you remove it from the ice cream maker
16
Press plastic wrap against the surface and freeze the ice
17
Remove the bowl from the freezer to add the remaining ice when it is ready
18
1 Bring the water to a boil in a medium saucepan
19
Remove from the heat and stir in the ginger and lemon zest
20
Cover the pan and allow the mixture to steep for 10 minutes
21
Strain the mixture into a large bowl and cool it to room temperature
22
2 Combine the milk and sugar in a large saucepan and whisk to mix
23
Place over medium heat, stirring occasionally to make sure the sugar dissolves
24
3 Meanwhile, whisk the eggs in a bowl to break them up
25
4 When the milk boils, whisk a third of it into the eggs
26
Return the remaining milk to a boil over low heat and whisk in the egg mixture in a stream
27
Cook the custard, whisking constantly, for about 20 seconds
28
Strain the custard into a bowl and refrigerate it, stirring occasionally, until it is very cold
29
5 Whisk the ginger tea into the custard mixture
30
6 Freeze the mixture in an ice cream maker according to the manufacturer's directions
31
7 While the ice is churning, place a bowl or other container in the freezer
32
Empty the churned ice into the bowl as you remove it from the ice cream maker
33
Press plastic wrap against the surface and freeze the ice
34
Remove the bowl from the freezer to add the remaining ice when it is ready
35
Serving Serve the ice in chilled dessert bowls or glasses
36
A garnish of fresh raspberries, cherries, or other sliced fruit makes a good accompaniment
37
Or use it when an ice is suggested for serving in the cake and fruit desserts chapters
38
Serve the ice in chilled dessert bowls or glasses
39
A garnish of fresh raspberries, cherries, or other sliced fruit makes a good accompaniment
40
Or use it when an ice is suggested for serving in the cake and fruit desserts chapters
41
Storage Keep the ice in the freezer
42
It certainly won't spoil if you keep it frozen for a long time, but its texture will be best if you serve it within 24 hours of churning it
43
Keep the ice in the freezer
44
It certainly won't spoil if you keep it frozen for a long time, but its texture will be best if you serve it within 24 hours of churning it