Author Notes
This is another no custard ice cream but it does require overnight refrigeration to allow the flavors to develop. It uses both fresh and candied ginger. I often crave this for dessert after a spicy curry. —David
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Ingredients
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3 cups
cream
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1 cup
milk
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1/2 cup
fresh ginger, peeled and coarsely chopped
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2 cups
sugar (superfine if possible)
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5
limes
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1 cup
candied ginger(chopped very fine)
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pinch
salt
Directions
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Put 2 cups cream in sauce pan with fresh ginger. Simmer for 5 minutes and allow to cool. Then strain off ginger and reserve cream.
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Zest and then juice limes. If you prefer key limes over persian just triple to 15.
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In a mixing bowl combine all cream, milk, sugar, lime juice and zest, and salt.
Cover and refrigerate overnight.
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Process in your ice cream freezer and when done stir in the candied ginger.
Candied ginger is easy to make and much more affordable.
Here's the link to a recipe for making it.
http://www.foodnetwork.com/recipes/alton-brown/candied-ginger-recipe/index.html
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