| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts |
1 |
Batch |
INGREDIENTS
| 1/2 |
c |
;Water |
| 1/3 |
c |
Sugar, granulated |
| 2 |
tb |
Ginger, fresh; peeled & grated |
| 1 1/4 |
c |
Milk, whole |
| 1 |
c |
Heavy cream |
| 1/3 |
c |
Sugar, granulated |
| 3 |
lg |
Egg yolk |
| 1 |
tb |
Ginger crystallized*; to 2 T finely chopped |
|
|
From: linda.magee@burbank.com in rec.food.cooking |
|
|
Formatted by Cathy Harned |
|
|
Fidonet GOURMET echo |
INSTRUCTIONS
* Magee said she'd probably use more.
In pan, simmer 1/2 c. water, 1/3 c. sugar and fresh ginger for 3-4 minutes,
stirring occasionally. Set aside to cool 5 minutes. (This is called a
simple syrup.)
In another pan, scald milk and cream (don't boil). Remove from heat and
stir in remaining sugar and the syrup. Set aside 15 minutes to allow
flavors blend.
Strain ginger solids from milk mixture. Whisk in egg yolks and crystallized
ginger. Return to heat (use either a double boiler or heat diffuser.) Heat
gently, stirring constantly, until it becomes a thin custard. Don't allow
it to simmer or boil. It should coat the back of a spoon.
Cool mixture and freeze according to your machine's instructions.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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