This recipe begins with the vanilla ice cream recipe (link below). The addition of raw grated ginger and candied ginger, topped with a sprig of basil, gives this ice cream a Thai feel, very cooling, perfect for a summer dessert.
Candied ginger ice cream recipe
Candied ginger ice cream recipe
Equipment: see basic vanilla ice cream recipe here: http://figpudding.blogspot.com/2010/09/basic-vanilla-ice-cream.html pan for making candied ginger, sharp chef's knife, vegetable peeler, box grater with medium grate or microplane for grating ginger, bowl, parchment paper, slotted spoon
Ingredients:
- see basic vanilla ice cream recipe: http://figpudding.blogspot.com/2010/09/basic-vanilla-ice-cream.html
- 3 inch long or so chunk of fresh ginger, peeled
- 2 cups sugar
- water
- peel ginger and cut into two peices.
- grate half and cut other half into about 1/2 inch cubes
- set aside 2 tsp. grated ginger
- In pan, put your cubes of ginger, enough water to cover and one cup of your sugar. heat on medium until ginger is translucent and fairly soft.
- pour other one cup of your sugar into bowl. transfer the ginger while still hot using slotted spoon into sugar. swirl or stir to coat. Leave out on parchment to dry for 5-10 minutes.
- prepare the basic vanilla ice cream http://figpudding.blogspot.com/2010/09/basic-vanilla-ice-cream.html
- add the 2 tsp. raw grated ginger to ice cream maker when you put your custard in.
- add 1-2 Tbsp of the candied ginger at the end of churning cycle.
- transfer ice cream from ice cream maker into freezer container and freeze a couple of hours until a good consistency is reached. Serve topped with basil sprig. So good.
-keep any remaining grated ginger and the sugar you used to coat the ginger and mix them together. I use this mixture for my next batch of ginger ice cream, using it in the basic vanilla recipe in the custard in place of the regular sugar. You will probably also have some candied ginger left over. Good for so many things!
XO, Debbie
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