Maharajah's Ginger Ice Cream Recipe

MAHARAJAH'S GINGER ICE CREAM
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts                         Ice Cream
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Whipping cream
    1       c            Half and half
      1/2   c            Sugar
    5       lg           Egg yolks
      1/3   c            Minced drained stem ginger
                         -- in syrup
    2       tb           Syrup from stem ginger
    2       tb           Vanilla extract
                         Mint sprigs
 
   Combine cream, half and half, sugar and salt in heavy
   medium saucepan. Bring to simmer, stirring until sugar
   dissolves, about 8 minutes.  Whisk yolks in medium
   bowl to blend.  Gradually whisk cream mixture into
   yolks. Return to saucepan. Stir over medium heat until
   custard thickens and leaves path on back of spoon when
   finger is drawn across, about 4 minutes; do not boil.
   Strain custard into large bowl.  Cool to room
   temperature. Stir stem ginger, syrup and vanilla into
   custard.  Cover and refrigerate until well chilled, or
   overnight. Process custard mixture in ice cream maker
   according to manufacturer's instructions.  Freeze in
   covered container.  (Can be prepared 2 days ahead.
   Let soften slightly in refrigerator if necessary.)
   Scoop ice cream into bowls.  Garnish with mint sprigs
   and serve.
  
 
 
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