Ginger Ice Cream
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 11 ingredients
- -finely chopped
- -grated
- 2 T Ginger, fresh -- peeled &
- 3 lg Egg yolk
- 1 c Heavy cream
- Simple syrup
- 1/2 c -- Water
- 1/3 c Sugar, granulated
- 1 T Ginger crystallized* -- to 2 T
- 1/3 c Sugar, granulated
- 1 1/4 c Milk, whole
Possible health benefits
General information, not medical advice.
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Syrup
Source of iron · 3.6 mg per 100 g, 26% of the reference intake per 100 g
- Iron contributes to normal cognitive function.
- Iron contributes to normal energy-yielding metabolism.
- Iron contributes to normal formation of red blood cells and haemoglobin.
4 more authorised claims
- Iron contributes to normal oxygen transport in the body.
- Iron contributes to the normal function of the immune system.
- Iron contributes to the reduction of tiredness and fatigue.
- Iron has a role in the process of cell division.
Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet
Nutrients per 100 g of “Syrup, Cane”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- * Magee said she'd probably use more. In pan, simmer 1/2 c. water, 1/3 c. sugar and fresh ginger for 3-4 minutes, stirring occasionally. Set aside to cool 5 minutes. (This is called a simple syrup.) In another pan, scald milk and cream (don't boil). Remove from heat and stir in remaining sugar and the syrup. Set aside 15 minutes to allow flavors blend. Strain ginger solids from milk mixture. Whisk in egg yolks and crystallized ginger. Return to heat (use either a double boiler or heat diffuser.) Heat gently, stirring constantly, until it becomes a thin custard. Don't allow it to simmer or boil. It should coat the back of a spoon. Cool mixture and freeze according to your machine's instructions. in rec.food.cooking Fidonet GOURMET echo
Plating
Cookware for this recipe
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Saucepan
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Whisk
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Blender
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Chef's knife
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Cutting board
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Grater
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Vegetable peeler
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Wooden spoon
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Sieve