GINGERSNAP ICE CREAM
Ingredients
1½ cups heavy cream
1 cup whole milk
2 tablespoons minced peeled fresh ginger
3 large eggs, at room temperature
¾ cup granulated white sugar
½ teaspoon pure vanilla extract
⅔ cup crushed gingersnap cookies
TO START THE ICE CREAM
Instructions
1 • Mix the cream, milk, and ginger in a medium saucepan and set over medium heat until puffs of steam rise off its surface. Cover and set aside off the heat to steep for 30 minutes.
2 • Strain the mixture through a fine-mesh sieve into a bowl. Discard the solids and return the cream mixture to the saucepan. Set it over medium-low heat and warm until small bubbles fizz around its inside perimeter.
3 • Meanwhile, beat the eggs and sugar in a large bowl with an electric mixer at medium speed until thick and pale yellow, until wide ribbons slide off the turned-off beaters, about 4 minutes.
4 • Beat half the hot milk mixture into the egg mixture in a thin, steady stream until smooth; then beat this combined mixture into the remaining milk mixture into the pan. Stir in the vanilla extract. Set the pan over low heat and cook, stirring constantly, until the mixture thickly coats the back of a wooden spoon and the temperature registers 170°F, 4 to 7 minutes.
5 • Pour the mixture into a bowl and refrigerate for at least 4 hours or up to 12 hours, covering once the custard is cold.
TO FREEZE IT
6 • Prepare an ice-cream machine. Stir the cold milk mixture again and freeze it in the machine according to the manufacturer’s instructions, until the ice cream can be mounded on a spoon but is still a tad soft.
7 • Add the gingersnap cookies and let the dasher stir them into the cold custard for the final turns, until a spoonful of the ice cream doesn’t immediately melt at the edges. Store in a sealed container in the freezer for up to 1 month.
• To go all out, layer slices of the cake with ice-cream scoops and whipped cream in a trifle bowl.
TIP • While there’s plenty of preminced ginger at supermarkets, the best flavor will come from grating your own.
Ingredients
1½ cups heavy cream
1 cup whole milk
2 tablespoons minced peeled fresh ginger
3 large eggs, at room temperature
¾ cup granulated white sugar
½ teaspoon pure vanilla extract
⅔ cup crushed gingersnap cookies
TO START THE ICE CREAM
Instructions
1 • Mix the cream, milk, and ginger in a medium saucepan and set over medium heat until puffs of steam rise off its surface. Cover and set aside off the heat to steep for 30 minutes.
2 • Strain the mixture through a fine-mesh sieve into a bowl. Discard the solids and return the cream mixture to the saucepan. Set it over medium-low heat and warm until small bubbles fizz around its inside perimeter.
3 • Meanwhile, beat the eggs and sugar in a large bowl with an electric mixer at medium speed until thick and pale yellow, until wide ribbons slide off the turned-off beaters, about 4 minutes.
4 • Beat half the hot milk mixture into the egg mixture in a thin, steady stream until smooth; then beat this combined mixture into the remaining milk mixture into the pan. Stir in the vanilla extract. Set the pan over low heat and cook, stirring constantly, until the mixture thickly coats the back of a wooden spoon and the temperature registers 170°F, 4 to 7 minutes.
5 • Pour the mixture into a bowl and refrigerate for at least 4 hours or up to 12 hours, covering once the custard is cold.
TO FREEZE IT
6 • Prepare an ice-cream machine. Stir the cold milk mixture again and freeze it in the machine according to the manufacturer’s instructions, until the ice cream can be mounded on a spoon but is still a tad soft.
7 • Add the gingersnap cookies and let the dasher stir them into the cold custard for the final turns, until a spoonful of the ice cream doesn’t immediately melt at the edges. Store in a sealed container in the freezer for up to 1 month.
• To go all out, layer slices of the cake with ice-cream scoops and whipped cream in a trifle bowl.
TIP • While there’s plenty of preminced ginger at supermarkets, the best flavor will come from grating your own.
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