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

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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.