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| Ginger Ice Cream |
Ingredients
2 cups milk
1 cup sugar
6 egg yolks, lightly beaten
1/4 cup finely grated peeled fresh gingerroot
2 teaspoons pure vanilla extract
1 pint heavy cream
1/2 cup candied ginger pieces
Method
Beat milk, sugar and egg yolks in the top of a double boiler until frothy. Add
gingerroot. Set over simmering water and heat 15 minutes, stirring now and then at
first, constantly toward the end. Cool, add vanilla and cream. Fold in candied
ginger. Freeze in a crank – type freezer [hand or electric] or automatic ice cream
machine, following the manufacturer’s directions.
2 cups milk
1 cup sugar
6 egg yolks, lightly beaten
1/4 cup finely grated peeled fresh gingerroot
2 teaspoons pure vanilla extract
1 pint heavy cream
1/2 cup candied ginger pieces
Method
Beat milk, sugar and egg yolks in the top of a double boiler until frothy. Add
gingerroot. Set over simmering water and heat 15 minutes, stirring now and then at
first, constantly toward the end. Cool, add vanilla and cream. Fold in candied
ginger. Freeze in a crank – type freezer [hand or electric] or automatic ice cream
machine, following the manufacturer’s directions.
