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  1. Val

    My favorite homemade ice cream! For a spicier variation, add cinnamon, nutmeg, and cardamom, 1/4 tsp each, to the cream and ginger before boiling. Very good over fruit pie, especially peach.

    Ginger Ice Cream

    3/4 cup sugar
    3 large eggs
    2 tsp cornstarch
    One four-inch piece fresh ginger, peeled.
    2.5 cups heavy cream
    1/2 tsp vanilla extract
    2 tbsp chopped candied ginger

    Slice the ginger into 1/2-inch pieces and combine with the cream in a heavy medium saucepan. Bring to a boil, then remove from the heat, cover, and let steep for fifteen minutes.
    In a mixing bowl, beat the sugar into the eggs until thickened and pale yellow. Beat in the cornstarch. Set aside.
    Remove ginger with a slotted spoon and slowly beat the cream into the eggs and sugar. Pour the entire mixture back into the pain and place over low heat. Stir constantly until custard thickens slightly. Do not allow mixture to boil, or the eggs will scramble. Remove from the heat and pour custard through strainer into a large, clean bowl. Allow custard to cool, then stir in the vanilla. Cover and refrigerate until cold or overnight. Stir the chilled custard, then freeze in your ice cream machine according to instructions. If desired, add candied ginger when ice cream is semifrozen.

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