Maharajahs Ginger Ice Cream
Serving Size : 1
Ingredients for prepare Maharajahs Ginger Ice Cream
:
| Amount | Measure | Ingredient - Preparation Method |
| 2 | cups | whipping cream |
| 1 | cup | half and half |
| 1/2 | cup | sugar |
| 1 | pinch | salt |
| 5 | large | egg yolks |
| 1/3 | cup | minced drained stem ginger in syrup |
| 2 | tablespoons | syrup from stem ginger |
| 2 | tablespoons | vanilla extract |
recipe Maharajahs Ginger Ice Cream
Combine cream, half and half, sugar
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and salt in heavy medium saucepan. Bring to simmer, stirring until sugar dissolves,
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about 8 minutes. Whisk yolks in medium bowl to blend. Gradually whisk cream mixture into yolks.
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Return to saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon
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when finger is drawn across, about 4 minutes; do not boil. Strain custard into large bowl. Cool
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to room temperature. Stir stem ginger, syrup and vanilla into custard. Cover and refrigerate until well chilled or overnight. Process
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custard mixture in ice cream maker according to manufacturer's instructions. Freeze in covered container. (Can be prepared
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2 days ahead. Let soften slightly in refrigerator if necessary.) Scoop ice cream into bowls. Garnish
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with mint sprigs and serve. Makes about 1 & 1/4 quarts
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