Is my love of ice cream a result of heredity? Many people in my family are fond of it and I believe we inherited our taste for it from my grandfather.
While he was stationed in Baghdad, my grandfather picked up quite a few words of Arabic which have been passed on through the generations: how to count to ten, how to say hello and goodbye and, most especially, how to say ice cream. Baghdad’s a hot place, so that would have come in handy for ordering some while he was there. To save me from remembering this word, I got an ice cream maker for my own.
Making ice cream is a snap with an ice cream maker, so when I had a chance to get one, I did. Here’s the first flavour in what I expect will be many batches.
Here what happens.
Get a bunch of eggs.
And some sugar.
A good sized pice of ginger.
Which was peeled and cut into small pieces.
Milk and, no surprise, cream.
Separate the eggs and mix the yolks, sugar and salt.
Blend them with a whisk.
Add the milk.
The mixture is cooked to become thicker. Check the readiness by seeing if the liquid coats the back of a spoon and holds a line when you run your finger through it.
Add the ginger slices and let the mixture steep.
After 30 minutes, strain out the ginger. Add the cream and chill the mixture in the refrigerator.
Let the ice cream make do its thing.
Get all the nearly-done ice cream into a container and into the refrigerator.
Sprinkled with some crystallized ginger and ready to eat.
Ginger ice cream.
Here’s the source for this recipe:
Ginger Ice Cream
Homemade ice cream is delicious and surprisingly easy. With just 20 minutes of prep, create frosty treats ready for cones, floats, and more!
prep 20 mins
total time 50 mins
yield Makes 1 1/2 quarts
8 large egg yolks
1 cup sugar
1/4 teaspoon coarse salt
2 cups skim milk
2-inch piece peeled fresh ginger, cut into matchsticks
2 cups heavy cream
Freeze up to 3 months.
In a medium saucepan, off heat, whisk together egg yolks, sugar, and salt until blended. Gradually whisk in milk.
Cook over medium, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon (it should hold a line drawn by your finger), 10 to 12 minutes.
Stir ginger into custard. Cover and let stand 30 minutes.
Pour custard through a fine-mesh sieve into a bowl set over ice. Stir in cream. Let stand, stirring occasionally, until chilled. Churn in an ice cream maker according to manufacturer’s instructions. Transfer ice cream to a resealable plastic container and freeze until firm, about 2 hours.