"The ice-cream you are free to add, alongside tea and Danish pastries!"...MB
1- 2/3 cups whole milk
1 teaspoon ground ginger
1 teaspoon Vanilla
4 egg yolks
6 tablespoons sugar
3/4 cup heavy cream
3 oz. or 6 pieces crystallized or stem ginger, finely chopped
1 oz. or 2 tablespoons glace' cherries (optional)
~Yummy!...view a close-up!!!(click-here)
Place the milk and ground ginger in a heavy-bottom saucepan and heat to simmering point. Beat the egg yolks and sugar and vanilla together in a large mixing bowl until thick and pale yellow in color (about 3 to 4 minutes).
Gradually pour the hot milk into the egg mixture, stirring all the time.
Strain the mixture into a heavy-bottom or double saucepan and stir over a gentle heat until the custard thickens enough to coat the back of a wooden spoon.
~ Important: Do not allow to boil or the mixture will curdle.
Pour into a large mixing bowl and let cool...
Beat cream until it forms soft peaks, and then fold into the custard. Pour into a freezer container and freeze for about 1 hour.
Stir in crystallized ginger and glace' cherries into the ice-cream and return it to the freezer for 1 hour or more. Beat, cover, seal, and freeze.
Important: If using an ice-cream maker, do not beat the cream, but stir into the egg mixture just before churning.
Churn, stir in the ginger and cherries, then serve immediately or freeze.
If frozen hard, transfer to the refrigerator for about 20 minutes before serving.
"Casual serving here, but nice served in chilled crystal bowls."...(^__^)
Tip 1: "Couple this ice-cream with hot ginger tea for winter!"
Tip 2: "Don't omit the Ginger, cold dulls flavor, and you'll love how ginger has a unique power to survive the freezing process.
Tags: Ginger, Danish, ice-cream, roomijs
~Michelle Malkin: DON'T FORGET: BUY DANISH!
~The Wide Awakes AAR: LUV American Style
~D.Surber's: Friday's best!...
The physicsgeek hosts: The Carnival of the Recipes #78!