Yield: 1½ quarts
Ingredients:
2 cups heavy cream
2 cups whole milk
Pinch of salt
¼ cup grated peeled fresh ginger
6 egg yolks
¾ cup sugar
Method:
In a heavy sauce pan, combine cream, milk, ginger and salt. Heat over medium and simmer for 20 minutes, stirring occasionally.
In a large bowl, combine egg yolks and sugar and whisk or beat vigorously until pale in color and frothy. Temper the egg mixture with ½ cup hot cream mixture and whisk.
Stir tempered egg mixture into hot cream over low heat, stirring constantly until it reaches 175-180 F on an instant-read thermometer, about 3-5 minutes. (Mixture will be thick enough to coat the back of a spoon.)
Place in a tightly covered container and refrigerate at least 4 hours or preferably overnight.
Strain mixture into a large clean bowl, pressing with the back of a spoon to extract us much liquid as possible – this can take a while.
Pour custard into the pre-frozen bowl of an ice cream maker and follow manufacturer’s instructions.
If serving immediately, stop at soft-serve stage. Can be transferred to an airtight container and frozen until ready to use.
Recipe adapted from Emeril Lagasse courtesy of Karen Esser.
