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Ginger ice cream
Preparation info
- Yield: Approximately 54 ounces ,
12
cones, each weighing approximately 4½ ounces - Difficulty
Easy
Appears in
Published 2009
Ingredients
| Oz | Grams | Each | Name of ingredient |
Method
- Using a heavy chef’s knife, chop the crystallized ginger into ¼ inch cubes.
- Set aside until ready to add to the finished ice cream.
- In a medium-sized heavy saucepan, bring the milk, vanilla beans, and gingerroot to a simmer.
- Cover the pan and allow to infuse for 30 minutes.
- Pass the mixture through a fine sieve to remove the vanilla