Has everyone just about given up on their New Year’s resolutions to eat healthy yet? It’s about that time now when people start making exceptions in their new diet and take “just a day off” from going to the gym, isn’t it?
Well, here’s one more thing to tempt you (she said with a devilish lilt in her voice), Ginger Chocolate Chunk Ice Cream. I originally created this recipe a couple of years ago for my mother for her birthday dinner. I asked her what flavor she wanted and she told me about this ice cream she’d had in a restaurant. When she tasted it I could tell from the look on her face that I’d nailed it.
You may not think of ice cream as a winter dessert, but I think any time is ok for ice cream. Plus the flavors in this one feel more winter than summer to me. This ice cream is good on its own, but would also be good paired with a spice cake or poached pears.
In a medium sized bowl, whisk together the egg yolks and half of the sugar.
In a medium heavy bottomed pot, heat the cream, milk, remaining sugar, and grated fresh ginger until very hot, but not boiling. Reduce heat to low.
Temper the egg yolks by whisking in 1 cup of the hot milk/cream mixture into the eggs. Then whisk the eggs/milk mixture back into the pot with the milk/cream. Over medium heat, cook, stirring, until the mixture starts to thicken slightly. Do not boil.
Strain the mixture though a fine mesh strainer into a clean bowl set over ice. Allow to cool in the bowl over ice for about 10 minutes, then put in the refrigerator and chill until cold, about 3-4 hours.
Freeze the mixture according to the manufacturer’s instructions on your ice cream maker. Mix in the chopped candied ginger and chocolate at the end.
Total Time includes chilling and freezing timeChocolate tip; I didn't want the ice cream to be colored too much by the chocolate, so I chopped the chocolate and then shook it through a large strainer to get all the superfine pieces out.