Young Ginger Ice Cream

Name: Young Ginger Ice Cream
Yield: Makes about 1 quart
Cuisine: Asia
Ingredients: 1⅓ cups whole milk; 7 large egg yolks; 2⅔ cups heavy cream; 1⅓ cups palm sugar; One 7-inch piece fresh young ginger, peeled and chopped; ¼ teaspoon salt

Preparation info

Makes about
1 quart

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

Young ginger, which doesn’t pack as much heat as mature ginger, adds a floral and herbaceous spice to this ice cream.

The rich palm sugar rounds out the flavors.

Ingredients

2⅔ cups heavy cream
1⅓ cups whole milk
One 7

Asia
Dessert
Gluten-free
ice cream
Vegetarian

Method

Bring the cream, milk, ginger, palm sugar, arid salt to a simmer, stirring occasionally, over medium heat in a large saucepan. Remove from the heat.
Whisk the yolks in a large mixing bowl just until broken and add ½ cup of the hot cream in a slow, steady stream while w