How to make it

  • In a large heavy saucepan combine cream, milk, ginger and salt over medium heat and simmer 20 minutes.
  • In large bowl combine egg yolks and sugar.
  • Whisk until pale yellow in color and frothy.
  • Ladle 1/2 cup of the hot cream mixture into the eggs and whisk well to combine.
  • Stir egg mixture into the hot cream mixture and cook over low heat stirring constantly for 5 minutes.
  • Strain into a large clean bowl through a fine mesh strainer pressing with the back of a large spoon to extract as much liquid as possible.
  • Cover tightly and place in the refrigerator until well chilled at least 3 hours.
  • Pour custard into the bowl of an ice cream maker and freeze according to manufacturer's instructions.

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  • notyourmomma 16 years ago
    Now, you have gone and done it. I want my ice cream maker back. Just sold it at a yard sale because we hadn't used it in years. This would be the recipe that would make me want to deal with the rock salt, ice and mess. This sounds delicious.
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