- 1 cup milk
- 1/4 cup glucose + 1/4 cup sucrose (why glucose?)
- 2-3 pinches of salt
- 1 largish knob of ginger
- 8 medium egg yolks
- 3/4 cup heavy cream
This recipe builds on the vanilla gelato recipe. Peel the ginger and slice thinly. Boil it for several minutes together with the sucrose in as little water as possible (a small pot helps). Leave in the fridge overnight or for a few hours for best results. Strain the ginger syrup but don’t throw out the pieces of ginger – it’s candied ginger and you may want to add it back to the ice cream later!
Warm up the ginger syrup with the milk and salt in a pot. Mix the egg yolks in a bowl and pour the warm milk over them while whisking. Pour back into the pot and warm on low heat mixing constantly with a spatula until – the books say – the mixture start to coat the spatula (you quickly learn to recognize this). Remove from heat, let cool for how long you have patience, add the heavy cream and the candied ginger pieces, mix, and put in the ice cream maker.
NOTE: You may be tempted to cook the ginger and sugar directly in the milk, or worse ad grated ginger to an ongoing custard. These procedures may curdle the milk or custard, though, and even if they don’t you won’t get the candied ginger, which adds considerably to the final result!
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