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Local Ginger Ice Cream
Chef Kell Killian, formerly of the Old Hagatna Grill




16 large yolks
2 cups sugar
1 qt milk
1 qt heavy cream
1 tsp salt
8 ozs peeled fresh local ginger (tumeric)

1 gal stock pot
2 qt stainless bowl
whip
wooden spoon
strainer
ice cream maker

Make creme anglaise by bringing milk, cream, salt, and ginger to a simmer. Once at simmer add 1 cup sugar and whisk vigorously until dissolved. Add other cup of sugar to yolks and whisk just until smooth. Take pot off of heat source and slowly add one-third of milk-cream to eggs while constantly whipping the mixture. Temper the eggs with one-third of the mixture then pour it all back into pot and slowly heat until custard thickens and coats the back of a wooden spoon and leaves a distinct path after you run your finger down it. Chill entire custard with peeled ginger still inside. Once chilled, strain mixture into ice cream canister and freeze according to manufacturer's instructions.

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