Ginger Ice Cream

(Although ice cream never caught on in China, ginger ice cream
is a popular dessert in Chinese restaurants.)

Yields about 1 1/2 pints

Ingredients:

For the ginger syrup:
1/3 cup water
1/4 cup sugar
2 1/2 - 3 packed tablespoons food-processor-minced or grated,
peeled fresh ginger

Milk mixtu
1 cup whole milk
2 tablespoons sugar
2 teaspoons finely minced ginger in syrup (available at Asian
markets),
drained before mincing

Custard mixtu
3 large egg yolks
1/4 cup sugar
1 cup heavy (whipping) cream
1/2 - 3/4 teaspoon freshly squeezed, strained lemon juice

* You can find popular Chinese cooking ingredients and cookware at
ChineseFoodDIY online store at:
http://www.chinesefooddiy.com/shopping.htm

Directions:

To make the syrup, heat the water and 1/4 cup sugar in a small
saucepan over medium heat, stirring to dissolve the sugar.
When the sugar is dissolved, add the fresh ginger. Stir to
disperse, then bring the mixture to a boil over medium-high heat.
Reduce the heat and simmer the syrup uncovered for 5 minutes.
Remove the pan from the heat.

In another pan combine the milk, 2 tablespoons sugar, and
the minced preserved ginger. Stir over medium heat until
the milk comes to a scalding temperature, just short of
a simmer, then remove the pan from the heat. Scrape the
fresh ginger syrup into the milk mixture, and stir well to
blend. Cover and steep 20 minutes to infuse the milk.

In a small bowl beat the egg yolks and 1/4 cup sugar until
the mixture is pale yellow, thick, and falls in ribbons
from the beater.

Put the heavy cream in a medium-size bowl. Nest the cream bowl
in a larger one lined with ice cubes and place in a large,
fine mesh strainer alongside.

When the steeping time is up, bring the milk mixture to
scalding again, stirring. Slowly add 1/4 of the scalded milk
to the egg mixture, whisking constantly to temper the eggs,
then pour the egg mixture back into the remaining milk,
continuing to whisk. Cook over moderate heat, whisking slowly
but steadily until the mixture reaches the custard stage,
thick enough to coat and cling to the back of a spoon,
180 degrees on an instant-reading thermometer. Do not
let the mixture boil lest the eggs scramble.

Immediately pour the custard through the strainer and
into the bowl of cream set over ice. Scrape the pot clean,
then slowly stir the liquid trapped in the strainer in order to
coax it through the mesh. Press firmly and repeatedly
on the ginger to extract all the liquid, then finally scrape
the bottom of the strainer to claim every last drop for
the cream. Discard the ginger solids. Allow the cream mixture
to cool completely, stirring occasionally.
Once cool, the mixture may be sealed airtight and
refrigerated for 1 - 2 days before freezing.

Freezing the cream:

Just before freezing, adjust the mixture with 1/2 - 3/4
teaspoon fresh lemon juice, stirring and tasting after
every several drops just until the ginger flavor is
perceptibly heightened by the lemon.

Freeze in an ice cream maker according to the manufacturer's
instructions. When the freezing process is completed, pack
the ice cream into a clean plastic container, poking deep
into the mixture, then pressing it with a spoon or spatula
to eliminate any air bubbles. Press a piece of plastic wrap
directly on the surface of the ice cream to prevent the
formation of ice crystals, then return the mixture to the
freezer for at least 2 hours to firm up and "ripen."

If frozen solid, allow the ice cream to soften slightly
in the refrigerator before serving. For the full flavor and
bouquet, it should be eaten slightly soft.

Serve the ice cream unadorned in well-chilled goblets or bowls.

The ginger flavor is keenest for the first 24 hours. It is
still sprightly after 2 days, but then gradually begins to fade.


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