Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup granulated sugar
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tbsp fresh ginger, grated
- 6 egg yolks
- 1/4 tsp salt
Special equipment needed:
- Ice cream maker
- Fine mesh strainer
Step-by-step instructions:
1. In a medium saucepan, combine the heavy cream, whole milk, sugar, lemon juice, lemon zest, and grated ginger. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
2. In a separate bowl, whisk together the egg yolks and salt until light and frothy.
3. Slowly pour the hot cream mixture into the egg yolks, whisking constantly to prevent the eggs from cooking.
4. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
5. Remove the mixture from the heat and strain it through a fine mesh strainer into a clean bowl.
6. Cover the bowl with plastic wrap and chill in the refrigerator for at least 2 hours or overnight.
7. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
8. Transfer the churned ice cream to a freezer-safe container and freeze for at least 2 hours or until firm.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Chilling time: 2 hours or overnight
Freezing time: 2 hours
5. Temperature:
Medium heat for cooking the cream mixture, low heat for cooking the egg mixture.
Serving size:
Makes about 1 quart of ice cream.
Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 29g
Protein: 4g
Substitutions for ingredients:
- You can use half-and-half instead of heavy cream for a lighter ice cream.
- If you don't have fresh ginger, you can use 1 tsp of ground ginger instead.
Variations:
- Add chopped candied ginger or crystallized lemon peel for extra texture and flavor.
- Use lime juice and zest instead of lemon for a different citrus flavor.
- Add a few drops of yellow food coloring for a brighter color.
Tips and tricks:
- Make sure to strain the mixture before churning to remove any bits of ginger or lemon zest.
- Don't over-churn the ice cream, or it will become too hard and icy.
- Let the ice cream sit at room temperature for a few minutes before scooping to make it easier to serve.
Storage instructions:
Store the ice cream in a covered container in the freezer for up to 2 weeks.
Reheating instructions:
Let the ice cream sit at room temperature for a few minutes before scooping.
Presentation ideas:
Serve the ice cream in a chilled bowl with a sprig of fresh mint or a slice of lemon on top.
Garnishes:
Fresh mint, crystallized lemon peel, chopped candied ginger.
Pairings:
Serve the ice cream with fresh berries, shortbread cookies, or a slice of pound cake.
Suggested side dishes:
None needed.
Troubleshooting advice:
If the ice cream is too hard, let it sit at room temperature for a few minutes before scooping.
Food safety advice:
Make sure to cook the egg mixture to a safe temperature to prevent foodborne illness.
Food history:
Ice cream has been around for centuries, with the first recorded recipe dating back to the 4th century BC in Persia. Lemon and ginger are both popular flavors in many cultures and are often used in desserts and beverages.
Flavor profiles:
The lemon adds a tart, citrusy flavor while the ginger adds a spicy, warming note.
Serving suggestions:
Serve the ice cream as a refreshing dessert on a hot summer day.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Creamy, Tart, Zesty, Refreshing, Sweet