Korean markets are awesome. I don’t know how they do it, but their prices are so low. Last month, I walked away with a 4 pound bag of organic ginger for only $2. Ginger is $5.99 per pound at Mollie Stone’s Market. It was a total steal. But as I was unloading my groceries at home, I stared at the huge bag of ginger in my hand and wondered why I bought so much because I don’t really cook with ginger. The deal-seeking Asian in me took control and practicality went out the window. I’ve been racking my brain what to do with the ginger other than hot ginger and lemon water. The idea of making ice cream came out of nowhere and I became obsessed trying to make the most delicious ginger ice cream.
This recipe was actually kind of complicated to make. The crème anglaise was the easy part (I decided not to mess around with what works and used the Bon Appétit ice cream base recipe) – it was getting the right amount of ginger in it. I wanted the ice cream to have the spiciness and freshness of the ginger, but not kill the palate. My first batch had way too much ginger. Husband said it was almost 3x too much ginger. He took one bite and his eyes went big; and not in a good way. The ginger basically sucker punched us in the face and KO’d us. On my second try, I lowered the ginger and upped the sugar to balance the heat. Next, I needed a counter point to the ginger flavor. I had wanted strawberries, but Chris thought ginger and strawberry would be an odd pairing (is it though? I still think it could be delicious). Chris suggested citrus flavors to play off the ginger. I found these beautiful kumquats so that was that.
Ginger Ice Cream
- 1 1/2 cup heavy cream
- 1 cup whole fat milk
- 1/2 cup sugar
- 5 egg yolks
- 1/3 cup grated fresh ginger
- 1 teaspoon vanilla extract
- Pinch of salt
- Step 1 In a medium saucepan, bring cream, milk, 1/4 cup sugar, vanilla extract, pinch of salt, and ginger to a simmer.
- Step 2 Remove from heat and let to steep for 30 minutes.
- Step 3 In a medium bowl, whisk the yolks and remaining 1/4 cup sugar until the it becomes pale in color (about 2 minutes).
- Step 4 Add about 1/2 cup of the warm milk mixture into the yolks and whisk. Add another 1/2 cup and whisk again.
- Step 5 Pour the yolk and egg mixture back into the saucepan.
- Step 6 Over medium heat, mix with a spatula constantly for 2-3 minutes until the mixture is thick.
- Step 7 Strain the crème anglaise through a sieve into a medium sized bowl that is set over a bowl of ice.
- Step 8 Slowly stir the mixture to cool.
- Step 9 Once cooled, use an ice cream maker (following manufacturer’s instructions).
- Step 10 Place churned ice cream into an airtight container and freeze for at least 2 hours.
- 1/2 pound kumquats, sliced
- 1 cup sugar
- 1/2 cup water
- Step 1 In a thick medium saucepan, add all ingredients and cook over medium heat.
- Step 2 After 15 minutes, remove the kumquats. Turn heat to low and continue to cook the syrup.
- Step 3 Cook for about 30-45 minutes until the syrup reduces by half and thickens.
- Step 4 Return the kumquats to the syrup and cook for another 5 minutes.
- Step 5 Pour kumquats over a piece of parchment paper and allow to cool.
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