Wordless Weekend: Dark Chocolate-Ginger Ice Cream

wee ice cream

steeping

choc

preparationsmelting

melted

straining

they'll never be chickens nowthe well-tempered egg yolkgetting therechilling

ice cream-to-be

churned

scooper

bowl of joy

Dark Chocolate-Ginger Ice Cream
adapted from The Perfect Scoop and Ready for Dessert: My Best Recipes
makes 1 quart

2 c. heavy cream
1 c. whole milk
3/4 c. sugar
pinch of salt
3 inch knob of fresh ginger
5 oz. 85% dark chocolate
4 egg yolks

Peel and thinly slice the ginger. Add it to a saucepan with 1 cup of the cream, the milk, sugar and salt. Bring just to the boil, remove from the heat, cover and let steep for one hour.

Chop the chocolate. Melt it into the remaining cup of cream in a double boiler or bowl placed over a pot of simmering water.

When the ginger is done steeping, strain it out of the milk mixture. Return the milk to its pot and bring it back to a bare simmer.

In a separate bowl, whisk the egg yolks together. When the ginger/milk mixture is hot, whisk half of it into the eggs to temper them, then whisk the tempered eggs back into the pot with the remaining ginger/milk mixture. Stir constantly until the mixture is thick enough to coat the back of a spoon.

Strain the ginger/milk /egg mixture into the bowl of melted chocolate and whisk to combine. Cool over an ice bath, then stash in the fridge until thoroughly chilled.

Freeze in your ice cream maker according to the manufacturer’s instructions, then store in the freezer for a few hours until fully frozen.

19 thoughts on “Wordless Weekend: Dark Chocolate-Ginger Ice Cream

  1. Pingback: Tweets that mention thursday night smackdown » Wordless Weekend: Dark Chocolate-Ginger Ice Cream -- Topsy.com

  2. I had potato chips and onion dip for dinner last night.
    That ice cream seems like a much better choice. Sounds sooooo good.

  3. I looked hard at that strainer picture, wondering “Why did she put potatoes in the milk? Does it change the texture? Does is make it creamier? Why?”

    I may not be smart enough for Wordless Weekends.

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  5. fooddreamer, it’s really excellent – try it!

    dee, yeah, i kind of am.

    kay, you really do, because this is totally better than pound cake. and i say that as a sincere pound cake fan.

    somnambule, quark, such a fun word.

    cynic, ain’t nothing wrong with potato chips and onion dip. i loves me some onion dip.

    but yeah, this ice cream was probably better.

    psramsey, heh heh.

    theresa, it’s actually a lot like that. so good!

    camille, it is, it is.

  6. You are my FAVORITE! I will have to suffer tonite with generic chocolate ice cream over chocolate cupcake under generic chocolate syrup listening to some electric blues, but yours sounds so much better. I prefer semi colons.

  7. I made this last night. I wish my head was smaller so I could have pushed my face down to the bottom of the ice cream bucket to lick out the remnants that would not scrape out into the bowl for freezing purposes. Had the frozen, finished product for breakfast. So good and so much better than my usual work-day oatmeal.

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  9. maybelle’s, so rich, so decadent, so good.

    bad dog, no one should have to suffer with generic chocolate ice cream.

    theresa, so glad you like it!

  10. Between you and the Grub Report, I’ve wanted to buy an ice cream maker for years now. This summer’s 100°F streak in the Midwest, plus a good price on the Cuisinart 2-qt decided me, and this was the first thing I made, with almost no edits*. Glorious! I may or may not be sneaking bites of it straight out of the container in between meals. Or, you know, whenever I am near the freezer.

    *Per a savvy ice-cream-making pal, I added a wee bit of cheap brandy during the churn in hopes of maintaining scoopability, but I was chickenshit about the amount so it probably wasn’t enough to keep it soft. Honesty compels me to admit the flavor is fantastic, and also that I will add more next time.

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