{"id":8398,"date":"2024-05-15T13:52:29","date_gmt":"2024-05-15T18:52:29","guid":{"rendered":"https:\/\/flyingplates.com\/?post_type=cp_recipe&p=8398"},"modified":"2024-08-21T08:50:47","modified_gmt":"2024-08-21T13:50:47","slug":"ginger-ice-cream","status":"publish","type":"cp_recipe","link":"https:\/\/flyingplates.com\/?cp_recipe=ginger-ice-cream","title":{"rendered":"Ginger ice cream"},"content":{"rendered":"

\n

I have had an ice cream maker for a while and have been experimenting with all sorts of flavour combinations, never thinking to save any of the recipes. With this ginger ice cream I decided to start doing so, if not for others, at least for my own future reference. This ginger ice cream was a big success. Very flavorful without being too strong, I served it with flamb\u00e9 pineapple pieces but it is great on its own.<\/p>\n<\/h2>\n

Ingredients<\/h3>\n
\n
500<\/span> ml<\/span> Whole milk<\/span><\/div>\n
100<\/span> g<\/span> Fresh ginger<\/span><\/div>\n
130<\/span> g<\/span> Sugar<\/span><\/div>\n
5<\/span> <\/span> Egg yolks<\/span><\/div>\n
200<\/span> g<\/span> Heavy cream<\/span><\/div>\n
1<\/span> tsp<\/span> Vanilla extract<\/span><\/div>\n
60<\/span> g<\/span> Candied ginger, cut in small dice<\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
\n
\n
\n

In a double boiler (bain-marie), heat the whole milk and the fresh ginger (without boiling) which you have taken care to peel and grate.
I used a potato peeler to peel the ginger and then a fine cheese grater to grate it. Do not hesitate to toss the remaining unrated pieces in the milk with the rest.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Remove from heat and leave to infuse for 15 minutes.<\/p>\n<\/div>\n<\/div>\n

\n
\n

In a salad bowl, beat the sugar and egg yolks.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Slowly pour in the hot ginger milk, then transfer this mixture back in the saucepan.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Still in the double boiler, thicken over low heat, stirring constantly.<\/p>\n<\/div>\n<\/div>\n

\n
\n

As soon as the cream coats the spoon, remove from the heat and immerse the saucepan in cold water.<\/p>\n<\/div>\n<\/div>\n

\n
\n

When the mixture is at room temperature, pass through a strainer and discard the ginger, then add the cream and vanilla.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Cover and refrigerate for at least 3 hours (or overnight)<\/p>\n<\/div>\n<\/div>\n

\n
\n

Pour the mixture into an ice cream maker and churn according to the manufacturer’s directions.
Before the ice cream has completely set, stir in the chopped candied ginger.
You can also decorate the serving dish with more candied ginger pieces.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":8427,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[89],"class_list":["post-8398","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-ice-cream"],"_links":{"self":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe\/8398","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8398"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/media\/8427"}],"wp:attachment":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8398"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Frecipe_category&post=8398"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}