| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Omaha | Fixed | 1 | Servings |
INGREDIENTS
| 1 1/2 | oz | Fresh ginger root; peeled & sliced thin |
| 1/4 | ts | Lemon zest; chopped |
| 1/4 | c | Granulated sugar |
| 2 | tb | Water |
| 1 | c | Heavy cream |
| 1 | c | Half and half |
| 1/3 | c | Granulated sugar |
| 1/8 | ts | Salt |
| 1/4 | ts | Bourbon -or- vanilla extract |
INSTRUCTIONS
GINGER PUREE ICE CREAM FOR PUREE Place ginger, lemon zest, and sugar in food processor; puree. Place water and ginger puree in nonreactive pan over medium heat; bring to a simmer until puree becomes a paste, abt. 8 minutes (this will stop the ginger from curdling the milk or cream). Remove from stove; cool completely. Pass through a strainer to remove largest pieces of ginger; transfer to a clean container; cover; cool to 40degrees F.; reserve in refrigerator. ICE CREAM Combine all ingredients and ginger puree in nonreactive bowl; stir well; cover; cool to 40deg. F. Transfer to ice cream freezer; process according to manufacturer's instructions; transfer to clean, nonreactive container; cover; reserve in freezer at least 6 hours (use within 24 hours to ensure peak ginger flavor). Busted by Christopher E. Eaves <cea260@airmail.net> NOTES : Can be scaled up in direct proportion. Recipe by: Executive Chef Cornelia Price, ConAgra, Omaha, Nebraska Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 14, 1998
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