In the race to use up cream and egg yolks in the fridge before my trip to, making ice cream was a no brainer and this became the winner.
I sorted through my kitchen cabinets looking for other bits and pieces to use up. Snatching up leftover chocolate shavings and a bag of crystalized ginger I fell into a wonderful Fall ice cream flavor.
I added powdered ginger to the custard and infused it a bit. In the last part of the churning process I added the chocolate shavings and finely chopped crystalized ginger.
The ice cream was spicy and flavorful. I used milk chocolate shavings instead of the more bitter semisweet which mellowed out the sting of the ginger.
Ginger Milk Chocolate Chip Ice Cream
- 2 cups heavy cream
- 1 cup milk
- 3/4 cup sugar
- 4 egg yolks
- 1 tablespoon ground ginger
- 1 cup milk chocolate chopped (or milk chocolate chips)
- 1/2 cup crystalized ginger chopping into small pieces
- Heat cream, milk, sugar and ground ginger in a heavy bottomed sauce pan stirring until sugar is dissolved.
- Whisk the egg yolks together in a heat proof bowl
- Remove cream sugar from heat just before mixture boils.
- Slowly add the cream mixture to the egg yolks whisking to temper.
- Pour mixture back into the pan and reheat under low heat until it thickens a bit.
- Strain mixture into a heat proof bowl and refrigerate for several hours or overnight (until mixture has chilled)
- Once chilled, remove from fridge, strain once more and place in an ice cream maker and process according to manufacturers directions.
- Once mixture is of soft serve consistency, add chocolate and ginger pieces.
- Transfer to a container and place in freezer until the ice cream hardens.