Again, it has been a while. Lately I have taken a turn towards a wider variety of food in the kitchen, including pickling, Kombucha, and here, perhaps the best of all - ice cream! I got an ice cream maker a month or so back, and have been experimenting. Here is the latest of my experiments with this wonderful machine:
Cardamom-Ginger Gelato (makes roughly 2 pints)
1. Divide milk into two halves, and heat each half on medium heat in separate small and medium saucepans, stirring regularly.
2. To milk in small saucepan, add cardamom. To milk in medium saucepan, add ½ cup heavy cream.
3. In medium bowl, combine sugar and egg yolks and whisk until pale yellow mixture forms.
4. Slowly add warm milk from medium saucepan to egg mixture, stirring constantly to form a thin custard.
5. Return custard to medium saucepan on medium heat, and stir in milk-cardamom mixture. Heat to 180 degrees, then return to mixing bowl, cover, and refrigerate for at least 5 hours.
6. Slowly transfer mixture to ice cream maker. Run for 15 minutes, then gradually add ginger chunks, and continue to run ice cream maker for approximately 5 minutes until near desired consistency. Transfer to containers for freezer storage, or serve immediately.
Cardamom-Ginger Gelato (makes roughly 2 pints)
3 ½ cups whole milk
1 ½ cups heavy cream
6 egg yolks
1 cup sugar
2-3 tablespoons ground cardamom
4 large chunks crystalized ginger, chopped into small pieces
1. Divide milk into two halves, and heat each half on medium heat in separate small and medium saucepans, stirring regularly.
2. To milk in small saucepan, add cardamom. To milk in medium saucepan, add ½ cup heavy cream.
3. In medium bowl, combine sugar and egg yolks and whisk until pale yellow mixture forms.
4. Slowly add warm milk from medium saucepan to egg mixture, stirring constantly to form a thin custard.
5. Return custard to medium saucepan on medium heat, and stir in milk-cardamom mixture. Heat to 180 degrees, then return to mixing bowl, cover, and refrigerate for at least 5 hours.
6. Slowly transfer mixture to ice cream maker. Run for 15 minutes, then gradually add ginger chunks, and continue to run ice cream maker for approximately 5 minutes until near desired consistency. Transfer to containers for freezer storage, or serve immediately.
