| 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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