Triple Ginger Ice Cream

 It’s safe to say that everyone loves ice cream, at any time of the year.  But summer is prime-time for frozen treats.  It’s fun and easy to make ice cream.  The hardest decision is what flavor to choose.  Abundant summer fruits make delicious ice cream, but I had a special flavor in mind:  ginger.  The recipe I chose called for ginger root, but I decided to go high volume, and added Domaine de Canton ginger liqueur and diced candied ginger.  The result is a ginger-lover’s dream come true.  This ice cream is cool and creamy and warm and spicy at the same time.   It’s a perfect partner for roasted plums.

I imagine it would make a lovely finale for any spice-laden meal; a palate cooling treat with a warm edge of its own.  And it’s pretty good in a waffle cone too.

Triple Ginger Ice Cream
makes about 1 quart 
2 ounces unpeeled fresh ginger root
1 cup whole milk
2 cups heavy cream
3/4 cup sugar
pinch of salt
5 large egg yolks
3 tablespoons Domaine de Canton liqueur
freshly squeezed lemon juice
1/3 cup finely diced candied (crystallized) ginger
Cut the ginger root into thin slices and place in a small, non-reactive saucepan.  Add enough water to cover the ginger by about 1/2 inch, and bring to a boil.  Boil for 2 minutes, then drain, discarding the water.  In a medium saucepan combine the blanched ginger slices, milk, 1 cup cream, sugar, and salt.  Warm the mixture, cover, and remove from the heat.  Let steep at room temperature for 1 hour.  Rewarm the mixture.  Remove the ginger slices with a slotted spoon and discard.  Pour the remaining 1 cup of heavy cream into a large bowl and set a fine-mesh strainer on top.  In a separate medium bowl, whisk together the egg yolks.  Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.  Stir the mixture constantly over medium heat with a spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula ( 170F on an instant-read thermometer).  Pour the custard through the strainer and stir it into the cream.  Stir until cool over an ice bath.  Add the ginger liqueur and taste for sweetness.  Adjust with a 1/4 to 1/2 teaspoon of lemon juice, if desired.  Chill the mixture thoroughly in the refrigerator, preferably overnight, then freeze it in your ice cream maker according to the manufacturer’s instructions.  Add the diced, candied ginger in the last few minutes of the freezing process.
(adapted, ever so slightly, from “The Perfect Scoop” by David Lebovitz)

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