Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup granulated sugar
- 1/4 cup Ponderosa lemon juice
- 1 tablespoon grated fresh ginger
- 1/4 teaspoon salt
- 5 egg yolks
Special equipment needed:
- Ice cream maker
- Fine mesh strainer
Step-by-step instructions:
1. In a medium saucepan, combine heavy cream, whole milk, sugar, Ponderosa lemon juice, grated ginger, and salt. Heat over medium heat, stirring occasionally, until the mixture comes to a simmer.
2. In a separate bowl, whisk the egg yolks until light and frothy.
3. Slowly pour the hot cream mixture into the egg yolks, whisking constantly to prevent the eggs from scrambling.
4. Pour the mixture back into the saucepan and cook over medium 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 large bowl.
6. Cover the bowl with plastic wrap and chill in the refrigerator for at least 2 hours, or until completely cold.
7. Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions.
8. Transfer the ice cream to a container and freeze for at least 2 hours, or until firm.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
- Chilling time: 2 hours
- Freezing time: 2 hours
Temperature:
- Simmer over medium heat
- Chill in the refrigerator
- Freeze in the freezer
Serving size:
- Makes about 1 quart of ice cream
- Serving size: 1/2 cup
Nutritional information:
- Calories: 320
- Fat: 22g
- Carbohydrates: 29g
- Protein: 3g
Substitutions for ingredients:
- Heavy cream can be substituted with coconut cream for a dairy-free version.
- Whole milk can be substituted with almond milk for a dairy-free version.
- Ponderosa lemon juice can be substituted with regular lemon juice.
- Fresh ginger can be substituted with ground ginger.
Variations:
- Add chopped crystallized ginger for extra texture and flavor.
- Substitute lime juice for lemon juice for a different citrus flavor.
Tips and tricks:
- Make sure to strain the mixture through a fine mesh strainer to remove any bits of ginger or cooked egg.
- Chill the mixture thoroughly before churning to ensure a smooth and creamy texture.
- Let the ice cream soften for a few minutes at room temperature before scooping.
Storage instructions:
- Store the ice cream in an airtight container in the freezer for up to 1 month.
Reheating instructions:
- Allow the ice cream to soften at room temperature for a few minutes before serving.
Presentation ideas:
- Serve the ice cream in a chilled bowl or cone.
- Top with fresh berries or a sprinkle of chopped crystallized ginger.
Garnishes:
- Fresh berries
- Chopped crystallized ginger
Pairings:
- Serve with a slice of pound cake or shortbread cookies.
Suggested side dishes:
- Fresh fruit salad
- Lemon bars
Troubleshooting advice:
- If the ice cream is too hard, let it sit at room temperature for a few minutes to soften before scooping.
- If the ice cream is too soft, freeze it for an additional hour or two.
Food safety advice:
- Make sure to cook the egg yolks to a safe temperature to prevent foodborne illness.
Food history:
- Ponderosa lemons are a variety of lemon that are larger and sweeter than regular lemons. They are often used in desserts and cocktails.
Flavor profiles:
- Tangy, sweet, and spicy
Serving suggestions:
- Serve as a refreshing dessert on a hot summer day.
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Taste: Citrusy, Sweet, Tangy, Ginger, Refreshing, Ginger-Spiced