Wednesday, May 11, 2011
Ginger Ice Cream
A long time ago, I read the book Jurassic Park (and yes I'm also that old that I saw it when it came out in the movie theaters). In it, there was this one part where Mr. Hammond is eating a dish of ginger ice cream and raving about how delicious it is. I know, you're wondering where I'm going with this. Well, ever since then, I couldn't get the idea of ginger ice cream out of my head. I've wondered what it tasted like and was it really that good? Of course, I never found anyone who sold it, so for years I've had to go on with my curiosity intact.
Then, I went on this ice cream making blitz and the idea of ginger ice cream once again came to mind. Forget buying it, I was going to make my own. I found an eggless recipe for it on Tartelette and modified it slightly by using only skim milk and decreasing the sugar. One spoonful and I finally knew what Mr. Hammond was talking about. The ice cream is truly delicious. It has a sweet heat from the ginger that contrasts sharply with the cold creaminess. The best part is that you're satisfied after eating only a small dish of it. It may have taken almost two decades for me to finally be able to taste this delicacy, but it was definitely worth the wait.
Ginger Ice Cream (adapted from Tartelette)
1 1/2 c. skim milk
6 Tbsp. sugar
1 Tbsp. fresh ginger, finely grated
In a large saucepan, stir together the milk, sugar, and ginger. Bring the mixture to a simmer over medium low heat, stirring occasionally to dissolve the sugar. Remove from the heat and let steep as it cools to room temperature. Refrigerate, preferably overnight. Strain if desired. Pour into your ice cream maker and freeze according to manufacturer's instructions.
This recipe is linked to:
Made It On Monday
Sweet Indulgences Sunday
So Sweet Sundays