The silk road

By • January 4, 2011 • 28 Comments


17 Save

Author Notes: This ice cream is as smooth as silk. I am using a modification for a muscovado ice cream recipe from India Tree. Sagegreen

Serves 1 quart

  • 2 cups heavy cream
  • 1 1/2 cup half and half
  • 7 ounces dark muscovado sugar
  • 6 large egg yolks
  • sprinkle of Vietnamese cinnamon
  • 1/4 teaspoon sea salt
  • 1 teaspoon zested peeled fresh ginger
  • 1 teaspoon Meyer's lemon peel, zested
  • 1/2 teaspoon Tahitian vanilla
  • cocoa and cinnamon or ginger zest for garnish, optional
  1. In a heavy sauce pan warm half the cream and half and half, and then whisk in the the muscovado sugar, cinnamon, salt, and vanilla. Bring to a gentle boil, stirring frequently. Take off the heat. Add the the ginger and lemon zest.
  2. Whisk the egg yolks together other half of the cream.Temper with 1/2 cup of the warm cream mix. Gradually pour yolk mix into the rest of cream mix in the pan and stir over low heat, but do not boil. Cover with parchment paper and cool; then refrigerate at least 2 hours, even overnight.
  3. Proceed to follow your ice cream maker directions and process as ice cream. Freeze in a container for a few hours for best results. If you like your ice cream soft and a bit runny, then do go ahead and enjoy this right away.
  4. Sprinkle with cinnamon or ginger zest.

Tags: smooth, spicy, sweet

Comments (28) Questions (0)

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Christine-28_small(1)

over 3 years ago cheese1227

This looks Divine, sagegreen!

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over 3 years ago aargersi

Abbie is a trusted source on General Cooking.

Thanks, cheese! It is very silky.

Dsc_0675-x2a

over 3 years ago Sagegreen

Oops...I was visiting aargersi (as we were conspiring to create Ginger's Kitchen) when I responded to your post....while signed in as aargersi on her computer in Austin. We should meet up somewhere in New England, too!

Christine-28_small(1)

over 3 years ago cheese1227

Oh, I've done with a friend's Food52 computer here in PA while I was visiting her! No worries. And yes, we should meet up. Any chance you will be going to the IACP food writing conference in NY in late February? If not, I am always in the Berkshires in June. And my interest is piqued, what is "Ginger's Kitchen"?

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over 3 years ago Ginger's Kitchen

Check out our 5 apple salad recipes! Ginger is aargersi's dog, so we came up with a name for our venture that way. Arielle, Helenthenanny, and I joined up in Austin this weekend for a salad-palooza! You can see our photo if you click on Ginger's Kitchen with any of our recipes.

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over 3 years ago clintonhillbilly

Yum!

Dsc_0675-x2a

over 3 years ago Sagegreen

Thanks!

Me

over 3 years ago wssmom

On my way to the lquor store now -- this sounds OUTSTANDING!!

Dsc_0675-x2a

over 3 years ago Sagegreen

Thanks., wssmom. You may want to get the elderflower as well, but I have not opened my bottle yet...too busy loving the ginger!

Newliztoqueicon-2

over 3 years ago Lizthechef

Where are the egg yolks? Maybe I have a blind spot here...

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over 3 years ago Sagegreen

Thanks for finding that mistake, Liz! Corrected now.

Newliztoqueicon-2

over 3 years ago Lizthechef

That was my guess - looks delicious - thumbs up!

Summer_2010_1048

over 3 years ago Midge

This looks heavenly and I love the name!

Dsc_0675-x2a

over 3 years ago Sagegreen

Thanks, Midge. I like the way this holds up in the freezer, too.

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Yowza! This sounds awesome.

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over 3 years ago Sagegreen

Thanks. I am saving it in the freezer for visitors!

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

When can I visit??

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over 3 years ago TheWimpyVegetarian

I'm on my way over (the country), Analiese! Save some for me! Kidding, but really this looks just wonderful. I always add liquor or port to my ice creams and sorbets ever since I read about this from David Lebovitz. It makes them so much smoother and add a great flavor to the mix. I'm saving this one to make soon!

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over 3 years ago Sagegreen

Visitors welcome!

Rivki_locker_small

over 3 years ago Ordinary Blogger (Rivki Locker)

This sounds SO glamorous. I like just about anything made in the ice cream maker, especially with liqueur. Wow.

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over 3 years ago Sagegreen

Thanks. I wanted to use up my cream and keep this in the freezer. It tastes heavenly, really smooth as silk. I love the flavor of the sugar, too, along with the ginger.

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Sounds delightful!! Love the name! I'm also experimenting with my bottle of Canton. It's so delicious! I made ginger balls, a la rum balls (using gingersnaps and Canton). Quite good! And it makes a great toddy, too. Also added it to a honey dijon vinaigrette - very yum.

Dsc_0675-x2a

over 3 years ago Sagegreen

Thanks. Isn't it fun? I made a champagne drink with it and blood red orange juice fashioned on Amanda's Roman punch. I also bought the elder flower in the beautiful bottle, but am saving that for later.

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over 3 years ago Sagegreen

Hope you will post some of your recipes with it. They sound wonderful!

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I bought both bottles as well. I'm in love with the elderflower.

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over 3 years ago Sagegreen

Will look forward to your elderflower creations!

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I don't know about creations - I have mainly been drinking it with carbonated water. I could drink the stuff all day.

Christine-28_small(1)

over 3 years ago cheese1227

In England, they have just Elderflower cordial syrup in the grocery stores. Makes an acceptable drink to consume before 5 PM!