Ingredients
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-
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1/3
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1/4
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2 1/2 - 3
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-
1
-
2
-
2
-
-
-
-
-
-
Directions
Ginger Custard Dessert, This Ice Cream is to die for! I got the recipe from and have since made it many times. It is a bit more involved to make but worth the effort.The ginger flavor is keenest for the first 24 hours. It is still sprightly after 2 days, but then gradually begins to fade. Great to end a Chinese meal!The cook and prep times are estimates, I never really kept track!, We have made this twice now, and I must say that it is great! In fact, I am making it again for an extended family dinner.
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Steps
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1
Done
|
To Make the Syrup, Heat the Water and 1/4 Cup Sugar in a Small Saucepan Over Medium Heat, Stirring to Dissolve the Sugar. |
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2
Done
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When the Sugar Is Dissolved, Add the Fresh Ginger. |
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3
Done
|
Stir to Distribute Sugar, Then Bring the Mixture to a Boil Over Medium-High Heat. Reduce the Heat and Simmer the Syrup Uncovered For 5 Minutes. |
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4
Done
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Remove the Pan from the Heat. |
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5
Done
|
in Another Pan Combine the Milk, 2 Tablespoons Sugar, and the Minced Preserved Ginger. |
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6
Done
|
Stir Over Medium Heat Until the Milk Comes to a Scalding Temperature, Just Short of a Simmer, Then Remove the Pan from the Heat. Scrape the Fresh Ginger Syrup Into the Milk Mixture, and Stir Well to Blend. |
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7
Done
|
Cover and Steep 20 Minutes to Infuse the Milk. |
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8
Done
|
in a Small Bowl Beat the Egg Yolks and 1/4 Cup Sugar Until the Mixture Is Pale Yellow, Thick, and Falls in Ribbons from the Beater. |
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9
Done
|
Put the Heavy Cream in a Medium-Size Bowl. Nest the Cream Bowl in a Larger One Lined With Ice Cubes and Place in a Large, Fine Mesh Strainer Alongside. |
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10
Done
|
When the Steeping Time Is Up, Bring the Milk Mixture to Scalding Again, Stirring. Slowly Add 1/4 of the Scalded Milk to the Egg Mixture, Whisking Constantly to Temper the Eggs, Then Pour the Egg Mixture Back Into the Remaining Milk, Continuing to Whisk. |
