Have you ever tried ginger ice cream???

Question

I had it once,on the island of Cozumel,Mexico.In the intense heat,it tasted absolutely incredible...tom science

Answer 1

Yes, it is very refreshing.

I found a recipe!

Ginger Ice Cream
Although ice cream never caught on in China, ginger ice cream is a popular dessert in Chinese restaurants.
Yields about 1 1/2 pints

Ingredients:

For the ginger syrup:

1/3 cup water
1/4 cup sugar
2 1/2 - 3 packed tablespoons food-processor-minced or grated, peeled fresh ginger

Milk mixture:

1 cup whole milk
2 tablespoons sugar
2 teaspoons finely minced ginger in syrup (available at Asian markets), drained before mincing

Custard mixture:

3 large egg yolks
1/4 cup sugar
1 cup heavy (whipping) cream
1/2 - 3/4 teaspoon freshly squeezed, strained lemon juice


Directions:

To make the syrup, heat the water and 1/4 cup sugar in a small saucepan over medium heat, stirring to dissolve the sugar. When the sugar is dissolved, add the fresh ginger. Stir to disperse, then bring the mixture to a boil over medium-high heat. Reduce the heat and simmer the syrup uncovered for 5 minutes. Remove the pan from the heat.

In another pan combine the milk, 2 tablespoons sugar, and the minced preserved ginger. Stir over medium heat until the milk comes to a scalding temperature, just short of a simmer, then remove the pan from the heat. Scrape the fresh ginger syrup into the milk mixture, and stir well to blend. Cover and steep 20 minutes to infuse the milk.

In a small bowl beat the egg yolks and 1/4 cup sugar until the mixture is pale yellow, thick, and falls in ribbons from the beater.

Put the heavy cream in a medium-size bowl. Nest the cream bowl in a larger one lined with ice cubes and place in a large, fine mesh strainer alongside.

When the steeping time is up, bring the milk mixture to scalding again, stirring. Slowly add 1/4 of the scalded milk to the egg mixture, whisking constantly to temper the eggs, then pour the egg mixture back into the remaining milk, continuing to whisk. Cook over moderate heat, whisking slowly but steadily until the mixture reaches the custard stage, thick enough to coat and cling to the back of a spoon, 180 degrees on an instant-reading thermometer. Do not let the mixture boil lest the eggs scramble.

Immediately pour the custard through the strainer and into the bowl of cream set over ice. Scrape the pot clean, then slowly stir the liquid trapped in the strainer in order to coax it through the mesh. Press firmly and repeatedly on the ginger to extract all the liquid, then finally scrape the bottom of the strainer to claim every last drop for the cream. Discard the ginger solids. Allow the cream mixture to cool completely, stirring occasionally.

Once cool, the mixture may be sealed airtight and refrigerated for 1 - 2 days before freezing.

Freezing the cream:

Just before freezing, adjust the mixture with 1/2 - 3/4 teaspoon fresh lemon juice, stirring and tasting after every several drops just until the ginger flavor is perceptibly heightened by the lemon.

Freeze in an ice cream maker according to the manufacturer's instructions. When the freezing process is completed, pack the ice cream into a clean plastic container, poking deep into the mixture, then pressing it with a spoon or spatula to eliminate any air bubbles. Press a piece of plastic wrap directly on the surface of the ice cream to prevent the formation of ice crystals, then return the mixture to the freezer for at least 2 hours to firm up and "ripen."

If frozen solid, allow the ice cream to soften slightly in the refrigerator before serving. For the full flavor and bouquet, it should be eaten slightly soft.

Serve the ice cream unadorned in well-chilled goblets or bowls.

The ginger flavor is keenest for the first 24 hours. It is still sprightly after 2 days, but then gradually begins to fade.

Answer 2

Tom,

I've never heard of Ginger Ice Cream, but it sounds appetizing.

I had Cinnamon Ice Cream at a restaurant on the east coast. It was lovely!

Answer 3

I study a piece of writing a whilst back some ice cream save someplace in Delaware that sells stuff like publisher 1st baron verulam flavored ice cream and barbeque flavors. in addition they did a mushroom ice cream for a undeniable journey. If i could desire to create a sparkling style of ice cream, i think of i might make a Cinnamon Apple ice cream with various cinnamon apples in a vanilla ice cream, alongside with some crumbly topping-like bits swirled in and consistent with danger some almonds for texture.

Answer 4

My favorite ice cream flavor is vanilla. Last week in Bar Harbor, Maine I stopped in to Ben and Bill's Chocolate Emporium on Main Street. They make all ice cream in house. The ice cream I had was vanilla with chunks of ginger. All I can say is WOW!

Answer 5

Yes, I had it in a restaurant in NYC. Since I'm boring and don't even enjoy exotic fruits like mango or papaya, the ginger ice cream is...okay. It won't be a first choice again for me. Fruit, green tea, red bean, chocolate, vanilla, nutty flavors for me. If you like exotic flavors, come to the Ice Cream Factory in New York's Chinatown.

Answer 6

No but a lot of Asian restaurants serve it because ginger is a common ingredient of their foods.

Answer 7

Nope, but it sounds great! Next try Green Tea Ice Cream! Talk about awesome! You can typically find it at Asian Food Stores or Thai Cuisine resturants.

Answer 8

Nope...
But it sounds interesting!

Answer 9

It sounds really good!