The silk road

January 4, 2011

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

Ingredients

  • 2 cups heavy cream
  • 1 1/2 cups 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
In This Recipe

Directions

  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.

More Great Recipes:
Ice Cream/Frozen Desserts|Egg|Make Ahead|Serves a Crowd|Winter|Christmas|Vegetarian|Dessert

Reviews (28) Questions (0)

28 Reviews

cheese1227 January 8, 2011
This looks Divine, sagegreen!
 
aargersi January 8, 2011
Thanks, cheese! It is very silky.
 
Author Comment
Sagegreen January 10, 2011
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!
 
cheese1227 January 10, 2011
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"?
 
Ginger's K. January 10, 2011
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.
 
clintonhillbilly January 6, 2011
Yum!
 
Author Comment
Sagegreen January 6, 2011
Thanks!
 
wssmom January 5, 2011
On my way to the lquor store now -- this sounds OUTSTANDING!!
 
Author Comment
Sagegreen January 5, 2011
Thanks., wssmom. You may want to get the elderflower as well, but I have not opened my bottle yet...too busy loving the ginger!
 
Lizthechef January 5, 2011
Where are the egg yolks? Maybe I have a blind spot here...
 
Author Comment
Sagegreen January 5, 2011
Thanks for finding that mistake, Liz! Corrected now.
 
Lizthechef January 5, 2011
That was my guess - looks delicious - thumbs up!
 
Midge January 5, 2011
This looks heavenly and I love the name!
 
Author Comment
Sagegreen January 5, 2011
Thanks, Midge. I like the way this holds up in the freezer, too.
 
hardlikearmour January 4, 2011
Yowza! This sounds awesome.
 
Author Comment
Sagegreen January 5, 2011
Thanks. I am saving it in the freezer for visitors!
 
hardlikearmour January 5, 2011
When can I visit??
 
TheWimpyVegetarian January 5, 2011
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!
 
Author Comment
Sagegreen January 5, 2011
Visitors welcome!
 
Ordinary B. January 4, 2011
This sounds SO glamorous. I like just about anything made in the ice cream maker, especially with liqueur. Wow.
 
Author Comment
Sagegreen January 4, 2011
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.
 
mrslarkin January 4, 2011
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.
 
Author Comment
Sagegreen January 4, 2011
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.
 
Author Comment
Sagegreen January 4, 2011
Hope you will post some of your recipes with it. They sound wonderful!
 
hardlikearmour January 4, 2011
I bought both bottles as well. I'm in love with the elderflower.
 
Author Comment
Sagegreen January 5, 2011
Will look forward to your elderflower creations!
 
hardlikearmour January 5, 2011
I don't know about creations - I have mainly been drinking it with carbonated water. I could drink the stuff all day.
 
cheese1227 January 8, 2011
In England, they have just Elderflower cordial syrup in the grocery stores. Makes an acceptable drink to consume before 5 PM!