Thursday, August 1, 2013

ginger ice cream with lemon polenta cake

Ginger ice cream. Pure and simple. It's a rich yet delicate custard-like ice cream with no frills, no chocolate, no crunch. Just the essence of freshly chopped ginger, milk, cream, sugar and a pinch of salt. It's dreamy. Like, for real, ethereal floating on a cloud dreaminess. There's a saying in dutch "alsof er een engeltje over je tong piest," that basically means it's like an angel pissing on your tongue. Sure, it sounds kinda gross and weird, but just go with it. This ice cream is angel pee-worthy.

I served it with a lemon polenta cake from Nigella Lawson. The recipe is here: . I substituted the almond meal with spelt flour. It came out a bit healthier/drier tasting than I'd like. Next time I would try it with the recommended almond meal or a mix of other gluten free flours.

fresh ginger ice cream
makes about one quart (1 liter)

3 ounces unpeeled fresh ginger
1 cup whole milk
2 cups heavy cream
3/4 cup sugar
pinch of salt
5 large egg yolks

Cut the ginger lengthwise and then cut it into thin slices. Place the ginger in a medium saucepan. Add enough water to cover the ginger by about 1/2 inch, and bring to a boil. Boil for 2 minutes, then drain, discarding the liquid.

Return the blanched ginger slices to the saucepan, then add the milk, 1 cup of the cream, sugar and salt. Warm the mixture, cover, and remove from the heat. Let steep at room temperature for one hour.

Rewarm the mixture. Remove the ginger slices with a slotted spoon and discard. Pour the remaining 1 cup heavy cream into a large bowl and set a mesh strainer on top.

In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat, scrapping the bottom as you stir, until the mixture thickens and coats the spoon/spatula. Pour the custard through the strainer and stir in the cream. Stir until cool over an ice bath.

Chill the mixture thoroughly in the fridge, then freeze it in your ice cream maker according to the manufacturer's instructions.

Adapted from The Perfect Scoop by David Lebovitz

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