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Ginger Ice Cream 2


2 egg yolks
2/3 cup preserved ginger, chopped
1 1/2 teaspoons vanilla extract
3 cups heavy cream
2 tablespoons flour
1/8 teaspoon salt
1 cup sugar
2 cups milk

In top of double boiler, mix together flour, salt, sugar, milk and 1 cup heavy cream. Cook, stirring, until hot and well blended.

Beat egg yolks until creamy, then, while stirring vigorously, add a few tablespoons of the hot mixture to the egg yolks. Then add egg yolks and chopped ginger to hot mixture. Let stand for 5 min. strain through sieve and cool. Lightly whip remaining 2 cups heavy cream and add vanilla to cooled mixture. Churn-freeze.




STACKS, The Art of Vertical Food

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