GINGER ICE CREAM
Fresh ginger root and candied ginger give this silky, custard-based ice cream an intense spice flavor. Don't overlook the clove, which adds a deep, woodsy note. You can make this ice cream up to a week ahead, but after that it will start to develop ice crystals.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 25m
Yield 1 generous pint
Number Of Ingredients 9
Steps:
- In a medium pot, combine cream, milk, sugar, ginger, cinnamon, clove and salt. Bring to a simmer over medium heat, then cover, remove from heat, and let steep for 1 hour.
- In a medium bowl, whisk the yolks. Whisking constantly, slowly whisk about a third of the cream into the yolks, then whisk yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
- Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to the manufacturer's instructions, adding the candied ginger during the last few seconds of churning. Serve directly from the machine for soft serve, or store in freezer until needed. Serve topped with extra candied ginger if desired.
SINGLE MALT WHISKY, CRYSTALLIZED GINGER AND PECAN ICE CREAM
Provided by William Grimes
Categories ice creams and sorbets, project, dessert
Time 20m
Yield 1 quart
Number Of Ingredients 9
Steps:
- Have ready an ice cream maker with a frozen bowl, or whatever equipment will be needed for freezing the ice cream.
- In a small heavy skillet or saucepan over very low heat, melt butter and add pecans and salt. Saute pecans until they begin to darken, 5 minutes. Using a slotted spoon, transfer them to a plate. Reserve butter.
- In a large mixing bowl, whisk eggs by hand for 1 minute. Gradually add sugar, and whisk until blended, 2 minutes. Add cream and milk, and blend. Add melted butter; whisk until smooth and thoroughly blended.
- Pour mixture into ice cream maker, and freeze according to manufacturer's instructions. When ice cream is stiff and about 2 minutes from finished, add pecans and chopped ginger while the drum is still turning. When really stiff and frozen, add whisky, and blend until whisky is incorporated. The ice cream will soften slightly with the addition of whisky. Transfer to an airtight container, and store in freezer until serving.
Nutrition Facts : @context http, Calories 348, UnsaturatedFat 11 grams, Carbohydrate 27 grams, Fat 26 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 13 grams, Sodium 68 milligrams, Sugar 26 grams, TransFat 0 grams
CANDIED GINGER-MASCARPONE ICE CREAM
Steps:
- In a saucepan over medium heat, heat the milk, heavy cream, and vanilla, stirring occasionally to make sure the mixture doesn?t burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer, turn off the heat and let sit 10 minutes to infuse the flavor. Meanwhile, whisk together the egg yolks and sugar. In a thin stream, whisk the cream mixture into the egg yolk mixture. Then pour the egg-cream mixture back into the saucepan. Heat over medium heat, stirring constantly with a wooden spoon. At 160 degrees, the mixture will give off a puff of steam. When the mixture reaches 180 degrees F it will be thickened and creamy, like eggnog. If you do not have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat. Whisk in the mascarpone.
- Meanwhile, in a bowl, put in 2 handfuls of ice cubes and add cold water to cover. Rest a smaller bowl in the ice water. Pour the cream mixture through a fine sieve or chinois (to remove the vanilla bean pieces) and into the smaller bowl. Chill until cool, about 1 hour, then stir in the crystallized ginger and continue according to the directions of your ice cream maker to freeze.
MALT WHISKEY & GINGER WINE
Malt whiskey and ginger wine are a glorious combination as this recipe for winter tipple demonstrates. Perfect when you have a cold or need to warm up!
Provided by English_Rose
Categories Beverages
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Pour the malt whisky and ginger wine into a saucepan. Add the cloves and cinnamon sticks.
- Heat until warm, but do not allow to boil. Pour and serve at once.
Nutrition Facts : Calories 139, Carbohydrate 0.1, Sugar 0.1
WHISKEY-GLAZED PECANS
I call these my Jack Daniels Pecans. The subtlety spiked buttery coating makes them an addictive little nosh during a holiday cocktail hour. -Jennifer Schoonover, Trimble, Missouri
Provided by Taste of Home
Categories Snacks
Time 40m
Yield 2 cups.
Number Of Ingredients 5
Steps:
- Preheat oven to 300°. In a microwave-safe bowl, combine butter, brown sugar and whiskey; microwave, covered, on high for 30-60 seconds or until butter is melted; stir until smooth., Place pecans in a small bowl; drizzle with butter mixture and toss to coat. Transfer to a greased 15x10x1-in. baking pan. Bake 30-35 minutes or lightly browned, stirring occasionally. Sprinkle with salt. Cool completely. Store in an airtight container.
Nutrition Facts :
CRYSTALLIZED GINGER ICE CREAM
Make and share this Crystallized Ginger Ice Cream recipe from Food.com.
Provided by dicentra
Categories Frozen Desserts
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 3
Steps:
- In a large bowl, whisk ice cream with 1 tablespoon ginger and cinnamon until blended.
- Return to carton and refreeze until ready to use, at least 15 minutes.
- Spoon scoops of ice cream into dessert glasses and sprinkle remaining chopped ginger on top.
Nutrition Facts : Calories 274.9, Fat 14.5, SaturatedFat 9, Cholesterol 58.1, Sodium 105.7, Carbohydrate 31.7, Fiber 1.3, Sugar 28, Protein 4.7
VANILLA ICE CREAM WITH LITCHIS AND CRYSTALLIZED GINGER
Steps:
- Drain litchis from syrup into heavy small saucepan. Place litchis in medium bowl. Add orange slices to syrup and boil until syrup thickens, about 10 minutes. Remove orange slices from syrup. Pour syrup over litchis. Mix in Cointreau and ginger. (Can be prepared 2 days ahead. Cover and refrigerate.) Scoop ice cream into bowls. Spoon litchis and syrup over.
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