coconut ginger ice cream

[Guest guest]

I've seen simpler recipes, but there's really no substitute for a

" boiled " custard

as a basis for ice cream.

 

-Begin Recipe Export-

QBook version 1.00.14

Title: COCONUT GINGER ICE CREAM

Keywords: desserts, dairy, ginger, eggs

 

One 13 1/2-oz can coconut milk

1 cup cream

4 egg yolks

1/3 cup sugar

1/4 cup syrup from preserved stem ginger

1/3 cup preserved stem ginger in syrup, drained and

finely chopped [Ed.--Or blenderize it quickly in to the cream;

this gives you more flavor with less waiting. See below.]

2 Tbsp lemon [i'd definitely use lime] juice

[Minced candied ginger and grated coconut for garnish]

 

Combine coconut milk and cream in a medium saucepan over low heat.

Heat just until bubbles form around edges. Remove from heat.

 

In a large bowl, beat yolks, sugar, and syrup until pale yellow. Slowly

add hot milk mixture while stirring. Transfer to a clean saucepan and

gently heat, stirring constantly, until the mixture coats the back of a

spoon.

 

Transfer to a clean bowl and stir in ginger and lemon juice. Chill for 1

hour.

Freeze in an ice cream maker according to manufacturer's instructions

[or remove from freezer when half frozen, break in pieces, beat in a

chilled

bowl till no longer lumpy, and re-freeze. Serve straight from

freezer or let

thaw 5 minutes first. Serve with slivers of fresh ginger and a little

grated

coconut.) Makes about a quart.

 

NOTE: If using chopped rather than blenderized ginger, let the ice cream

sit in the freezer for a day or two for the flavor to develop

Source:: Posted to the cooperative recipe site at Carnegie-Mellon

University

(which welcomes people to download its entire cookbook), by Ari Rapkin,

but

I don't know if it's his creation.

-End Recipe Export-