White Chocolate Ginger Ice Cream Food

WHITE CHOCOLATE ICE CREAM

Steps:

• Add the milk to a heavy medium-size saucepan; bring to a simmer.
• Remove from the heat and slowly beat the hot milk in the the eggs in a medium mixing bowl.
• Pour the entire mixture back into the pan and put over low heat.
• Stir constantly with a whisk until the custard slightly thickens (be careful not to let the mixture boil or the eggs will scamble).
• Remove from the heat and stir in the chocolate; stir until the chocolate is melted.
• Pour the hot custard through a strainer into a large, clean bowl.
• Allow the custard to cool slightly, then stir in the cream and vanilla.
• Cover and refrigerate until cold or overnight.
• Stir the chilled mixture; freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's directions.
• May eat ice cream immediately or transfer to a freezer container and freeze at least two hours for a firmer ice cream.

WHITE CHOCOLATE & GINGER ICE CREAM

Steps:

• In a heavy saucepan over low heat, slowly bring cream, milk, sugar and ginger to a boil, stirring occasionally. Immediately remove from heat. Let ingredients steep together for 30 minutes.
• In a small bowl, beat egg yolks with melted white chocolate. Whisk into cream mixture. Strain custard through a fine-mesh sieve or cheesecloth into a large bowl.
• Pour custard into an ice-cream maker and freeze according to manufacturer's directions. Transfer ice cream to a container, cover and freeze.
• Scoop ice cream into dessert bowls. Sprinkle with crystallized ginger and white chocolate shavings, if desired. YIELD 1 quart.

CHAI CHOCOLATE CUSTARD WITH GINGER CREAM

Steps:

• Preheat the oven to 300 degrees. Combine all spices and place in a mortar. Using the pestle, crush them. Set aside. In a medium sauce pot, combine the heavy cream, milk, and sugar. Bring to a scald. Pull from heat. Add the crushed spices and allow to infuse for about 10 minutes. Add the chopped chocolate. Stir until the chocolate has melted and the mixture is smooth. At this time mixture should be heated slightly, the tea added and infused for 10 minutes. After the infusing process, add a small amount of warm mixture the yolks and temper. Add entire yolk mixture back to the custard, stir. At this point the entire mixture should be passed through a chinois. Pour custard base into desired oven proof dishes. Fill about 2/3 full allowing room for the ginger cream. Bake in a water bath just until set. Allow the custard to sit at room temperature to cool for about 30 minutes. Chill.
• Combine heavy cream, milk, and sugar. Bring to a scald. Pull from the flame. Add ground ginger and allow to infuse for about 15 minutes. In the meantime, presoak a gelatin leaf in cool water. Pass milk mixture through a chinois. Add gelatin and stir until dissolved. Cool mixture in ice bath while stirring. Just before it sets, pour ginger cream over the top of the baked chocolate custard. The top should be smooth and just the white should be showing. Chill and allow the ginger cream to set.

SPEEDY GINGER ICE CREAM WITH CHILLI-CHOCOLATE SAUCE

Steps:

• Stir the ginger and syrup through the ice cream, then return to the freezer to firm up for at least 1 hr.
• Put the chocolate and chilli in a large bowl. Bring milk, cream and sugar to the boil, then remove from heat and pour over the chocolate. Leave to stand for 2 mins, then whisk until the chocolate is melted. Serve warm with a scoop of ice cream.

CHOCOLATE GINGER ICE CREAM

Steps:

• Process ginger with sugar in work bowl of food processor until it is very fine.
• Place milk, cream and ginger sugar in heavy saucepan and bring to a boil.
• Remove from heat an steep for 5 minutes.
• Beat egg yolks with a wire whisk in a bowl and slowly stir in the ginger milk mixture.
• Return to saucepan and cook gently, stiring constantly, until it thickens slightly. Do not boil or overheat.
• Add vanilla and liqueur.
• Cut chocolate into chunks and add to work bowl of food processor. Pulse 15-20 times or until finely chopped.
• Add about half of the hot custard and process until the chocolate is completely melted.
• Stir chocolate mixture back into remaining custard and blend well with a whisk.
• Cool mix in fridge for several hours or overnight.
• Transfer to ice cream freezer and after a little time, voila! YUM is ready.
• If you have no ice cream freezer, place in flat metal dish or cake pan and freeze for about 2 hours.
• Puree in 2 or 3 batches until smooth to prevent large ice crystals from forming. If you freezer is not very cold or is very full, this may take longer.
• Freeze again fofr about 1 hour.
• Time does not include freezing time as you don't have to stand there and watch it.

GINGER ICE CREAM

Steps:

• In a heavy saucepan over low heat, slowly bring cream, milk, sugar and ginger to a boil, stirring occasionally. Immediately remove from heat. Let ingredients steep together for 30 minutes.
• In a small bowl, beat egg yolks with melted white chocolate. Whisk into cream mixture. Strain custard through a fine-mesh sieve or cheesecloth into a large bowl.
• Pour custard into an ice-cream maker and freeze according to manufacturer's directions. Transfer ice cream to a container, cover and freeze.
• Scoop ice cream into dessert bowls. Sprinkle with crystallized ginger and white chocolate shavings, if desired.