September 26, 2014

Ginger Custard

Ginger Custard | Hard Parade
A chill in the air is definitely not an excuse to stop eating ice cream. I'll eat it anytime of year - even through the blistering cold winters of New England. I'm ice cream obsessed and bought a home ice cream maker last year that I haven't been able to use because my freezer is too small to fit the base in it without taking out all my already-frozen goods, so this recipe is coming from the archives but I haven't shared it on Hard Parade yet.

I like a nice spice to my food, especially when fall comes around - and I'm not just talking spicy, I'm talking cinnamon, cardamom, nutmeg, allspice, five spice, what have you. One of my absolute favorite spices is ginger because it's ridiculously versatile, it's good for you, and bangs up the flavor of any dish several notches. While this recipe isn't technically for 'ice cream' since the base is also made with egg yolks, it's a cold custard that has the look and flavor of ice cream, but alot more depth and thickness. The ginger in here really packs a punch and the longer you steep it, the more spicy heat you're going to get. If you don't like ginger (like one of my sisters), move along and find something else to make. If you do - well, than you're in the right place.
Ginger Custard | Hard Parade
Ginger Custard
Recipe from Pastry Pal
Special equipment needed: ice cream maker
Ingredients:
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar, divided into 1/2 cup and 1/4 cup
  • 8 egg yolks
  • Fresh ginger (enough for 1 cup, chopped)
Directions:
Roughly chop the ginger up enough to get a cup. Pour the milk and cream into a pot and add the 1/2 cup sugar and chopped ginger.
Ginger Custard | Hard Parade
Ginger Custard | Hard Parade
Bring to a simmer over medium heat (watch for it boiling over). Remove from heat and let sit for at least 30 minutes so the ginger can steep into the mixture. While the mixture is steeping, separate the egg yolks from the whites into a large bowl and set aside. You can do what you want with the egg whites, a good tip is to separate them into ice cube tray and stash them in the freezer for individual use later.

Bring the ginger mixture back up to a simmer. Once simmering, whisk 1/4 cup sugar into the egg yolks. Whisking the entire time, slowly pour the ginger mixture over the yolks. Pour the now combined ginger and egg yolk mixture back into the pot and cook gently for about 5 minutes, stirring constantly and scraping the bottom of the pot. Once the mixture is thick enough to coat a spoon, it's ready to come off the heat.
Ginger Custard | Hard Parade
Pour the ginger mixture through a fine sieve into a bowl to strain out any cooked yolk and the ginger chunks. Place the bowl in a large bowl filled with ice and leave the mixture to cool completely.
Ginger Custard | Hard Parade
Pour the cooled mixture into your ice cream maker and follow the manufacturers instructions. Mine takes about twenty minutes, give or take. 
Ginger Custard | Hard Parade
Ginger Custard | Hard Parade
Spoon the custard into a freezer-tight container and let sit in the freezer for at least two hours or overnight. Once it's reached your desired firmness, scoop that shit and enjoy!
Ginger Custard | Hard Parade
Ginger Custard | Hard Parade

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