Vanilla Ice Cream With Litchis And Crystallized Ginger Food
GINGER ICE CREAM
Steps:
- In a medium saucepan combine the cream, 1/2 cup of the granulated sugar, vanilla extract and ginger. Bring to a boil, turn off the heat and let sit for 1 hour.
- In a small bowl, combine the eggs and the remaining 1/2 cup sugar and beat to a homogeneous consistency.
- Bring the cream-ginger mixture back to a boil and turn the heat off. Immediately strain and whisk a third of the cream mixture into the egg-sugar mixture and then immediately whisk the egg mixture back into the remaining cream mixture.
- Chill the mixture over an ice water bath.
- Churn the chilled mixture in an ice cream machine according to the manufacturer's directions.
- Serve as is, or to make ice cream sandwiches, place 1 generous scoop of ice cream on the bottom of 1 Molasses Cookie and place another cookie on top. These can be done ahead and frozen. Let warm for 5 to10 minutes before serving.
- Preheat the oven to 350 degrees F.
- In medium bowl, combine the flour, baking soda, cinnamon, ginger, cloves and salt and set aside.
- In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and brown sugar until light and fluffy. Beat in the egg and then the molasses. In thirds, gently mix in the flour mixture until just combined.
- Using an ice cream scoop, scoop out the cookie dough into 1-inch balls onto a sheet tray covered with turbinado sugar. Gently toss the cookies in the sugar, covering them completely. Place the sugar-coated dough balls on another sheet tray and gently squish a little.
- Bake for 9 to 10 minutes. Remove the cookies to a rack to cool.
VANILLA ICE CREAM WITH LITCHIS AND CRYSTALLIZED GINGER
Steps:
- Drain litchis from syrup into heavy small saucepan. Place litchis in medium bowl. Add orange slices to syrup and boil until syrup thickens, about 10 minutes. Remove orange slices from syrup. Pour syrup over litchis. Mix in Cointreau and ginger. (Can be prepared 2 days ahead. Cover and refrigerate.) Scoop ice cream into bowls. Spoon litchis and syrup over.
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- Scrape out seeds from vanilla bean with a sharp paring knife. Add seeds and pods to a medium, heavy saucepan.
- Add the half-and-half, cream and sugar and bring to a simmer over moderate heat, stirring to dissolve the sugar. Cover and let steep off the heat for 30 minutes.
- In a large stainless-steel bowl, whisk the egg yolks. Very gradually whisk in 1/2 cup of the hot half-and-half, then gradually whisk in the rest. Pour the mixture into the saucepan and cook over very low heat, stirring constantly, until the custard thickens, about 10 minutes. The custard should be thick enough to coat the back of a spoon.
- Strain the custard into a large stainless-steel bowl set in an ice water bath and discard the vanilla pod. Stir occasionally until the custard is thoroughly chilled. Pour the custard in an ice cream maker, in batches, according to the manufacturer's instructions. Churn until the ice cream is set but not rock hard. Store the ice cream in airtight containers in the freezer for up to 3 days.
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