Ingredients
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1 cup heavy whipping cream
1 cup milk
1/4 cup sugar
1/4 cup ginger, peeled and grated (about 2 ounces)
2 large egg yolks
5 ounces white chocolate, chopped, melted and tepid
crystallized ginger, minced for garnish (optional)
1 ounce white chocolate shavings (to garnish) (optional)
Preparation
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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.
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