March 21, 2012 | Desserts,
Happy Spring!!!!!!!!!!! You have no idea how long I’ve been dreaming about saying that. It seems that ever since I gave up skiing (bad bones!), I just can’t seem to enjoy much of anything about the winter. The holidays are nice, but seem like they are over so quickly. And then winter sets in. That long stretch of January and February where you just feel like spring will never arrive. But just as she does every year, Mother Nature rewards our patience with spring.
And I can’t believe I almost missed that today marks 5 years since I started blogging on this blog (I had a dinner journal blog for a year prior to that). To be fair, I could have easily missed it because I didn’t really start blogging regularly for a full year later, in March 2008. But still, that makes it an anniversary, so let’s celebrate! And so while it may not be hot or even warm where you are today, I’m sharing a recipe perfect for a celebration of spring – ginger ice cream.I actually made this ice cream weeks ago after returning from my sailing trip to the Caribbean. Something about the spices in Grenada (I brought home wonderful nutmeg) and the curry dishes I ate (with wonderful ginger) just inspired me to create this. It’s a simple custard ice cream that’s infused with lots of fresh ginger. I made mine with half and half (like that’s really going to make a difference in my weight loss!), but you can use part or all heavy cream if you’d like it a bit creamier. And if you’re one of those people who is a bit timid around unusual ice cream flavors, don’t be. The ginger is really light in flavor and pairs wonderfully with the Gingersnap Cookie recipe I recently posted. This ice cream is totally refreshing. Almost as refreshing as the arrival of spring.
- 1 cup sugar
- 6 egg yolks
- 6 cups half and half, divided
- ½ cup grated fresh ginger
- ½ teaspoon grated nutmeg, or more to taste
- Whisk together the sugar, egg yolks, and 2 cups of the half and half in a double boiler over simmering water. Add ginger and cook, stirring constantly, until the mixture thickens, about 10 minutes. Remove from heat and add nutmeg and remaining half and half. Refrigerate until cool, and then strain out ginger and discard it. Freeze in an ice cream machine according to manufacturerâ€™s directions and then freeze until firm in the freezer.