Yama Kitchen Bars Honey And Ginger Ice Cream And Lemon Curd Doughnut Sandwiches Recipes

LEMON ICE CREAM BARS

Steps:

• Make the lemon curd: Combine the egg yolks, granulated sugar and lemon juice in a medium saucepan over medium heat; cook, whisking, until the mixture begins to thicken, about 8 minutes. Stir in the butter, 1 piece at a time, with a wooden spoon. Cook, stirring, until thick enough to coat the back of the spoon, about 7 more minutes. Strain through a fine-mesh sieve into a medium bowl, pressing the curd through with a rubber spatula. Stir in the lemon zest and salt. Fill a large bowl halfway with ice. Set the bowl of curd on the ice and let cool completely, stirring occasionally.
• Make the bars: Coat an 8-inch-square baking dish with cooking spray and line with foil, leaving an overhang on 2 sides. Pulse the cookies in a food processor until finely crushed. Slowly add the melted butter and lemon zest and pulse until the mixture starts coming together.
• Transfer the crumb mixture to the prepared baking dish and press firmly into the bottom. Spread the ice cream over the crumb mixture with a rubber spatula; spread the lemon curd on top. Cover with plastic wrap and freeze until firm, about 4 hours or up to 2 days.
• Lift out of the pan using the overhanging foil. Cut into pieces and dust with confectioners' sugar.

HONEY-GINGER ICE CREAM

Steps:

• In a large sauce pan combine cream, milk, brown sugar, honey and freshly grated ginger. Warm over medium heat to infuse the honey and ginger into the cream.
• Place egg yolks in a stainless steel bowl and whisk to combine.
• Slowly whisk hot cream into egg yolks.
• Strain mixture through a fine sieve and chill over an ice bath.
• Once the ice cream base is chilled, process in an ice cream machine according to the manufacturer’s instructions and then freeze.