Ginger Ice Cream
Filed under
Desserts
Servings: 4
Recipe courtesy Anne Burrell. For ice cream sandwiches, put a generous scoop between 2 Molasses Cookies; they can be made ahead and frozen - let them warm 5 to 10 minutes before serving.
Ingredients
- 3 cup Heavy cream
- 1 cup Sugar, granulated, divided
- 1 tsp Vanilla extract
- 4 Ginger, inch piece of gingerroot, peeled and coarsely chopped
- 6 Egg
- Molasses Cookies, optional, for ice cream sandwiches
Directions
- Bring the cream, 1/2 cup sugar, vanilla and ginger to a boil in a medium saucepan. Turn off the heat and steep 1 hour.
- Beat the eggs and remaining sugar to a homogeneous consistency.
- Bring the cream back to a boil and turn off the heat. Immediately strain and whisk a third of it into the eggs, then whisk the eggs back into the remaining cream.
- Chill over an ice water bath, then churn in an ice cream machine per the manufacturer's directions.