GINGER ICE MILK
If you have never had Ginger Ice Milk before, it will be a revelation! It's slightly sweet, somewhat peppery, and totally refreshing.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 quart
Number Of Ingredients 6
Steps:
- Combine the milk and sugar in a 2-quart saucepan over medium heat. Heat, stirring occasionally, until the sugar has dissolved and the mixture is hot.
- Add the fresh ginger and reduce the heat to low. Heat, barely simmering, for 15 minutes.
- Remove from the heat and add the ground ginger. Set aside to infuse for at least 45 minutes, or until the ginger flavor suites your taste. (Remember that the flavor will not be as strong when the mixture is frozen.) Remove the pieces of ginger, add the salt, cover, and chill thoroughly.
- Freeze in an ice cream maker according to the manufacturer's directions. Garnish each serving with a few strips of candied ginger, if desired.
GINGER ICE CREAM
Steps:
- Combine the water and ginger in a small saucepan. Bring to a simmer over moderate heat, and simmer for 5 minutes. Remove pot from the heat and reserve. In a bowl beat the egg yolks with the sugar until thick and pale, and wide ribbons fall from whisk. Set aside.
- In a large, heavy saucepan, combine the milk, cream, and cooked ginger, and bring to a boil.
- Slowly add about 1/4 cup of the hot milk mixture to the beaten eggs, whisking as you pour. Immediately scrape the tempered egg mixture into the hot milk mixture, whisking to combine. Cook over moderate heat, whisking slowly, until it reaches custard stage, 180 degrees F. It should be thick enough to coat the back of a wooden spoon. Don't let the custard boil.
- Immediately pour hot custard through a sieve pressing down on the ginger to extract all the juices. Discard the ginger. Refrigerate until cool or chill over ice water, stirring occasionally.
- Just before freezing, adjust mixture to taste with the lemon juice. Freeze the ice cream in an ice cream maker according to the manufacturer's instructions and serve.
GINGER ICE CREAM
Categories Milk/Cream Ice Cream Machine Dairy Ginger Dessert Freeze/Chill Vegetarian Frozen Dessert Summer Gourmet Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 quart
Number Of Ingredients 9
Steps:
- In a large bowl lightly whisk yolks. In a 3-quart heavy saucepan cook sugar, fresh gingerroot, and water over moderate heat, stirring occasionally, 5 minutes. Add half-and-half and bring to a simmer. Add hot half-and-half mixture to yolks in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.)
- Pour custard through a sieve into cleaned bowl and stir in cream and vanilla. Cool custard. Chill custard, its surface covered with plastic wrap, until cold, at least 3 hours, and up to 1 day.
- Finely chop crystallized ginger. Freeze custard in an ice-cream maker, adding crystallized ginger three fourths of way through freezing process. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.
HOT GINGER MILK
I love this recipe for every day, especially for winter. It is a tiny bit spicy and more of a sugary thing! If you try it, please share it!
Provided by Candice S
Categories Drinks Recipes
Time 10m
Yield 1
Number Of Ingredients 3
Steps:
- Combine milk, sugar, and ground ginger in a saucepan; cook over medium heat until milk becomes foamy, about 5 minutes. Remove from heat; strain through a fine-mesh strainer into a mug.
Nutrition Facts : Calories 201 calories, Carbohydrate 24.8 g, Cholesterol 24.4 mg, Fat 8 g, Fiber 0.2 g, Protein 8 g, SaturatedFat 4.6 g, Sodium 98.2 mg, Sugar 23.6 g
GINGER-PUMPKIN ICE CREAM
Provided by Bryan Miller
Categories ice creams and sorbets, dessert
Time 20m
Yield About 1 quart
Number Of Ingredients 8
Steps:
- In a small pot, scald the milk; in another pot, scald the cream.
- In a saucepan, combine sugar and water and bring to a boil over medium heat, stirring at first until sugar dissolves. Let the mixture cook undisturbed until it caramelizes, 7 to 10 minutes.
- When the sugar has caramelized, remove pan from the heat and add the cream at once, stirring constantly. Return pan to medium heat and stir constantly until all sugar is dissolved. Add milk and bring just to the boiling point.
- In a mixing bowl, combine the egg yolks with the pumpkin puree and spices. Blend well with a wooden spoon.
- Add the cream mixture to the pumpkin mixture, a little at a time, stirring constantly. Take care not to let the egg curdle. When all is incorporated, place the mixture in a heavy saucepan over medium heat and cook, stirring constanlty, until it becomes thick and coats the back of a spoon, about 5 minutes.
- Remove from the heat, pour mixture into a large bowl and let cool at room temperature. Prepare ice cream in a manual or electric ice- cream machine according to the manufacturer's instructions.
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 4 grams, Carbohydrate 16 grams, Fat 10 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 6 grams, Sodium 29 milligrams, Sugar 15 grams
GINGER ICE CREAM
Fresh ginger root and candied ginger give this silky, custard-based ice cream an intense spice flavor. Don't overlook the clove, which adds a deep, woodsy note. You can make this ice cream up to a week ahead, but after that it will start to develop ice crystals.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 25m
Yield 1 generous pint
Number Of Ingredients 9
Steps:
- In a medium pot, combine cream, milk, sugar, ginger, cinnamon, clove and salt. Bring to a simmer over medium heat, then cover, remove from heat, and let steep for 1 hour.
- In a medium bowl, whisk the yolks. Whisking constantly, slowly whisk about a third of the cream into the yolks, then whisk yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
- Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to the manufacturer's instructions, adding the candied ginger during the last few seconds of churning. Serve directly from the machine for soft serve, or store in freezer until needed. Serve topped with extra candied ginger if desired.
CLOTTED CREAM & STEM GINGER ICE CREAM
Add a zing to your ice cream with Rick Stein's spicy suggestions
Provided by Rick Stein
Categories Dessert, Treat
Time P1D
Number Of Ingredients 6
Steps:
- Put the milk and clotted cream into a non-stick pan. Scrape out the seeds from the vanilla pod, add pod and seeds to the milk and cream, and bring almost to the boil. Set aside for 20 mins.
- Cream the egg yolks and sugar together in a bowl. Bring the milk and cream back to the boil, remove the vanilla pod, then pour the mixture onto the egg yolks, stirring all the time.
- Strain the mixture back into the cleaned-out pan and cook over a gentle heat, stirring constantly, until the mixture has thickened and lightly coats the back of a wooden spoon. Do not let the mixture boil or it will curdle. Pour back into the bowl and leave to cool, then cover and chill overnight. The next day, churn in an ice-cream maker, stirring the stem ginger and syrup into the mixture just before freezing. If you do not have an ice cream machine, you can pour the mixture into a shallow container, cover and freeze until firm but not rock hard, then whizz in a food processor until smooth. Re-freeze and repeat the process 2-3 times more. Store in the freezer until needed.
Nutrition Facts : Calories 363 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 31 grams sugar, Protein 5 grams protein, Sodium 0.13 milligram of sodium
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!
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 50m
Yield Makes 1 1/2 quarts
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 251 g, Fat 18 g, Protein 4 g
GINGER ICE CREAM
Although I haven't made this I am meaning to make it soon to go with a Chinese meal. Recipe source: Bon Appetit (May 1982)
Provided by ellie_
Categories Frozen Desserts
Time 30m
Yield 1 quart
Number Of Ingredients 5
Steps:
- Combine milk, cream and ginger slices in saucepan over low heat.
- When bubbles start to appear, stir constantly for 5 minutes.
- DO NOT ALLOW MIXTURE TO BOIL.
- Remove from heat and discard ginger slices.
- Add sugar to mixture and stir until sugar dissolves.
- Cool to room temperature.
- Stir in chopped ginger.
- Refrigerate until mixture is very cold.
- Transfer mixture to ice cream maker and process according to manufacturer's directions.
- Freeze in freezer or serve immediately.
- If freezing let ice cream soften in refrigerator for 20 minutes before serving.
Nutrition Facts : Calories 2477.8, Fat 194.1, SaturatedFat 120.8, Cholesterol 720.4, Sodium 421.1, Carbohydrate 170.9, Fiber 0.2, Sugar 133.9, Protein 25.9
GINGER ICE MILK
The lively flavor of this ice is a perfect accompaniment to fruit salad. The key to its smooth texture is making a ginger "tea," then combining it with the remaining ingredients, rather than simply incorporating pieces of ginger into the custard mixture.
Provided by Nick Malgieri
Yield Makes about 10 servings
Number Of Ingredients 6
Steps:
- 1 Bring the water to a boil in a medium saucepan. Remove from the heat and stir in the ginger and lemon zest. Cover the pan and allow the mixture to steep for 10 minutes. Strain the mixture into a large bowl and cool it to room temperature.
- 2 Combine the milk and sugar in a large saucepan and whisk to mix. Place over medium heat, stirring occasionally to make sure the sugar dissolves.
- 3 Meanwhile, whisk the eggs in a bowl to break them up.
- 4 When the milk boils, whisk a third of it into the eggs. Return the remaining milk to a boil over low heat and whisk in the egg mixture in a stream. Cook the custard, whisking constantly, for about 20 seconds. Strain the custard into a bowl and refrigerate it, stirring occasionally, until it is very cold.
- 5 Whisk the ginger tea into the custard mixture.
- 6 Freeze the mixture in an ice cream maker according to the manufacturer's directions.
- 7 While the ice is churning, place a bowl or other container in the freezer. Empty the churned ice into the bowl as you remove it from the ice cream maker. Press plastic wrap against the surface and freeze the ice. Remove the bowl from the freezer to add the remaining ice when it is ready.
- Serve the ice in chilled dessert bowls or glasses. A garnish of fresh raspberries, cherries, or other sliced fruit makes a good accompaniment. Or use it when an ice is suggested for serving in the cake and fruit desserts chapters.
- Keep the ice in the freezer. It certainly won't spoil if you keep it frozen for a long time, but its texture will be best if you serve it within 24 hours of churning it.
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