This new ice cream maker is a dangerous double-edged blade upon which I tread.
(I cut myself a lot.)
On one hand: HOMEMADE ICE CREAM. Whenever I want it, no waiting, no fuss.
On the other hand: I AM A FAT-ASS.
You know what will do a good job of stymieing a weight-loss, good-health effort? Homemade ice cream on demand. It’s a terrible first-world conundrum. And to all those people who have asked me “Can’t you make a low-sugar ice cream?” I say, “Not if you want it to taste good.”
Thus, I have become that neighborhood favorite, the Ice Cream Fairy; making ice cream to give away to friends. In recent days, I’ve given away eggnog ice cream, milk chocolate-stout ice cream, hazelnut ice cream and bourbon-pecan ice cream. I mean, sure, I TASTED them before I gave them away – one has to make sure one is handing out a quality product – but happily, the bulk of that ice cream was consumed by others.
Perhaps it’s really just part of a nefarious plan: I won’t LOSE weight, I’ll just make others around me FATTER, and will look more normal relative to them. It can’t fail!
Except it can TOTALLY FAIL, because: ginger-lemongrass ice cream with macadamia nuts. A frozen concoction of fats with little crunchy fat balls, is what it is. And I cannot keep it in the house, because it is just that dangerous.
Case in point, I made a batch of it, promising to eat a spoonful or two a night, and fully intending to have enough left over the weekend to take a twee photo of a dainty little scoop topped with a snowfall of minced macadamias and candied ginger in natural light.
Do you see such a photo? You do not, because there was an epic willpower FAIL as, over the span of three days post-churn, the quart of ice cream quickly dwindled, dwindled, dwindled.
There it is; object of my desire, object of my downfall. It’s even called “Gelato.” It might as well be called “Don’t Give Those Fat Pants to Goodwill Just Yet.”
So, note to self, ginger-lemongrass ice cream with macadamia nuts is a wonderful thing, so wonderful that it must be bestowed upon a friend or neighbor, preferably a friend from whom one wants a favor. Luckily, the only thing I like more than eating is feeding others, so it tempers the hardship of voluntarily parting myself from fresh ice cream.
You’re welcome, friends and neighbors. Also: I take requests.
Ginger-Lemongrass Ice Cream with Macadamias
makes about 1 quart
2 c. heavy cream
1 c. whole milk
2/3 c. sugar
pinch of salt
2 tbsp. dried lemongrass
3-inch long piece of fresh ginger, sliced
6 egg yolks
1 c. macadamia nuts, roughly chopped
Heat one cup of the cream, the milk, the sugar and salt in a medium saucepan. When the mixture is hot but not boiling, take it off the heat, add the lemongrass and ginger and let steep, covered, for one hour.
Pour the remaining heavy cream into a large bowl.
Re-heat the flavored milk and cream. When it comes to a simmer, whisk half the mixture into the egg yolks to temper them, then whisk the egg/milk/cream into the rest of the milk in the saucepan. Cook over medium-low heat until it coats the back of a spoon.
Strain the egg/milk/cream mixture into the bowl containing the heavy cream and combine.
Chill over an ice bath and then in the fridge until good and cold, then churn and freeze in your ice cream machine according to the manufacturer’s instructions. Add the chopped nuts during the last minutes of churning.
Transfer to some tupperware and freeze for at least 2-3 hours before consuming.