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Chunky Ginger Ice Cream

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6492 posts
Joined: Jan 11, 2007


Posted to Thread #7310 at 1:58 pm on Jul 23, 2007

from The Best of Vietnamese & Thai Cooking by Mai Pham

Editor's note: In this recipe, the fresh ginger gives a sharp bite and the candied ginger gives an interesting texture.

2 cups milk
2 cups heavy cream
1 cup sugar
1 tablespoon minced fresh ginger
1/2 teaspoon salt
4 large egg yolks
1/3 cup chopped candied ginger
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice

Combine the milk, heavy cream, sugar, fresh ginger, and salt and heat to just a simmer. Stir to dissolve the sugar. Remove from the heat.

Beat the egg yolks until fluffy and pale yellow. Stirring constantly, add the egg yolks to the milk mixture and simmer until mixture slightly thickens and coats the back of a spoon, 5-7 minutes. Do not let the mixture boil.

Remove from heat and pour into a clean container. Let cool completely before adding the candied ginger, vanilla, and lemon juice. Stir well. Transfer to an ice cream maker and freeze according to mfg. instructions.

You can't do anything about the length of your life, but you can do
something about its depth. - M

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