Points were calculated for 1/2 cup servings.
* Exported from MasterCook *
China Moon Fresh Ginger Ice Cream
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Frozen LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup water
1/2 cup sugar -- plus 2 Tablespoons
1/4 cup very finely minced ginger -- packed, or pureed, or grated
1 cup whole milk
2 extra large eggs
1 cup cold heavy cream
1 teaspoon freshly squeezed lemon juice -- about
Combine the water and 1/4 cup of the sugar in a small heavy saucepan.
Bring to a steaming near-simmer over moderate heat, stirring to dissolve
the sugar. Add the ginger, stir to blend, then bring the mixture to a
boil. Reduce the heat to maintain a weak simmer and simmer for 5 minutes.
Remove the pot from the heat.
In a larger heavy saucepan, combine the 2 Tablespoons of the sugar with
the milk. Bring to a near-simmer over moderate heat, stirring to dissolve
the sugar. Remove from the heat, then carefully scrape the sugar syrup
into the milk mixture. Stir to combine, cover the pot to hold in the heat,
and set the mixture aside to steep for 20 minutes.
Briskly beat the egg yolks with the remaining 1/4 cup sugar until the
mixture is thick and pale yellow and falls in wide ribbons from the whisk.
Place the heavy cream in a large bowl and nest in a larger bowl of ice.
Place a fine-mesh sieve alongside.
When the steeping time is up, return the milk mixture to scalding,
stirring as it heats. Slowly drizzle about 1/4 cup of the hot milk into
the beaten eggs, whisking as you pour. Immediately scrape the tempered egg
mixture into the hot milk, whisking to combine. Cook over moderate heat,
whisking slowly, until it reaches the custard stage, 180F on an
instant-read thermometer; it will be thick enough to coat and cling to the
back of a wooden spoon. Don't let the milk boil or you'll wind up with
scrambled eggs.
Immediately pour the hot custard through the sieve into the chilled cream.
Press down on the trapped ginger to extract every drop of liquid, then
scrape the bottom of the sieve clean. Discard the ginger.
Let the custard cool completely, stirring occasionally. Once cool, it may
be refrigerated for a day or two before freezing. Don't worry if the
mixture separates; simply stir to recombine.
Just before freezing, adjust the mixture with the lemon juice, adding it
in drops until the flavor peaks perceptibly on the tongue.
Freeze the ice cream in an ice cream maker according to the manufacturer's
instructions. Store the ice cream with a piece of the plastic wrap pressed
directly on the surface. Let soften slightly before serving.
Makes 1 quart; serving 8
AuthorNote:
Serving Suggestions: I've eaten vatfuls of this ice cream in the nude
(both me and the ice cream), and it needs no garnish to be delicious.
However, Bittersweet Chocolate Sauce (page 489) was literally made for it;
the yin-yang contrast of hot and cool is stunning. Fresh strawberries
and/or Cappuccino Coins (page 450) are other worthy counterpoints.
Too Sweet is Just Right: One of the secrets of making ice cream is to make
it a touch too sweet before freezing. Then, once it is frozen, it will
taste balanced. Chilling and freezing dulls flavors - whether we're
talking ice cream or Champagne.
Source:
"The China Moon Cookbook by Barbara Tropp, 1992"
S(Formatted by Chupa Babi):
"May 2013"
Yield:
"1 quart"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 194 Calories; 13g Fat (61.6%
calories from fat); 3g Protein; 15g Carbohydrate; trace Dietary Fiber;
107mg Cholesterol; 45mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0
Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 26086 0 0 720 0
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