I don’t, but I wished I did when I saw this recipe from Nora Pouillon, owner of Restaurant Nora (America’s first certified organic restaurant located in Washington, DC). I love ginger so I think this sounds so delish!
Ginger Ice Cream
1/2 cup sugar
1/2 cup water
3 inch piece of ginger
3 egg yolks
3 cups heavy cream
mint or lemon balm, for garnish
- Pour the sugar into a small saucepan, add the water, and stir to dissolve. Boil the sugar and water for about 10 minutes or until it registers 220°F on a candy thermometer. Set aside. Do not touch or stir the sugar while it is boiling or sugar crystals may form and crystallize the syrup.
- Grate or shred the ginger by hand or in a mini chopper. Put it in a double layer of cheesecloth and squeeze the ginger to make 1 tablespoon or more of juice.
- Whip the egg yolks in an electric mixer or by hand with a balloon whip until lemon yellow and fluffy, about 5 minutes. While the mixer is running, carefully pour the hot sugar syrup along the side of the bowl, avoiding the beaters, which will splatter the syrup. Whip for about 1 minute. Reduce the mixer speed to slow and add the cream and the ginger juice and beat until combined. Refrigerate the ice cream base until cool.
- Pour this ginger custard into an ice cream machine and follow manufacturer’s directions for freezing.