Brown Sugar-Ginger Ice Cream
4 lrg egg yolks
6 tbl dark brown sugar - (packed)
2 tbl sugar
1 pinch salt
1 1/4 cups whipping cream
1 cup whole milk
1 tsp vanilla extract
1/2 tsp ground ginger
Whisk yolks, both sugars and salt in medium bowl to blend. Bring
cream and milk to simmer in medium saucepan. Gradually whisk hot
cream mixture into yolk mixture. Return to saucepan. Stir over
medium-low heat until custard thickens and leaves path on back of
spoon when finger is drawn across, about 5 minutes (do not boil).
Transfer custard to medium bowl. Whisk in vanilla and ginger. Chill
at least 4 hours or overnight. Process custard in
ice cream maker according to manufacturer's instructions. Transfer
ice cream to covered container and freeze. (Can be made 1 week
ahead. Keep frozen.) This recipe yields 6
servings. |