Although ginger is used in the savory kitchen year round, it seems that most of us in the pastry kitchen (especially in the West) use it mainly during the fall and winter season. One of the things that I like about ginger is that it can be very effective in creating an aura of excellence to desserts. Another reason is that ginger does wonders for the digestion system, which makes it a natural good choice for desserts. Ginger pairs very well with citrus and candied kumquat or candied orange peel are very good choices to incorporate into this ice cream dessert.
Once the ice cream is churned spread it into pre-chilled molds or rectangular mousse frames and layer with candied citrus and broken nougatine pieces. Allow to freeze 12 hours before unmolding and decorating.
Ginger Ice cream
|20 oz||Milk||600 g|
|17 oz||Whipping cream||500 g|
|4 oz||Ginger, grated fine||120 g|
|4 oz||Egg yolks||120 g|
|5 oz||Extra Fine Granulated Sugar||150 g|
|2 oz||Honey||60 g|
|pinch||Fleur de sel||pinch|
- Bring the milk and cream to a boil. Remove from heat and add the ginger. Cover and infuse for 45 minutes.
- Return to heat source and heat to approximately 200°F (93°C). In a separate bowl whisk the yolks, sugar, honey and salt until thick and pale. Temper with 1/8 of the milk mixture, whisk well and add to the heated above. Using a rubber spatula stir constantly until a thermometer reaches 183°F (83°C).
- Remove from heat and pour in a chinois.
- Cover and place in an ice bath. When properly chilled place in a refrigerator overnight before churning.