Two Ice Creams Are Better Than One

December 29, 2011

in Recipes,Sweets

By Riki Shore

Two Ice Creams

Just as I did for Rob’s birthday, I let Stella pick her birthday dessert this month. Since she knows she has to stay gluten-free – and she doesn’t really prefer a gluten-free cake – it’s not surprising that she chose ice cream.

This year she chose not just one flavor, but two. I thought, why not? You only turn 7 once.

We perused David Lebovitz‘s The Perfect Scoop and after only a few minutes, she pronounced, “Ginger and Orange Creamsicle”. And that was that.

The only change I made to these recipes was to reduce the sugar content. Since we don’t eat much sugar, a little sweet goes a long way.

We topped the ice cream with finely chopped crystallized ginger and shaved bittersweet chocolate. It was delicious. I’d do it all again next year – if she gives me the chance.

FRESH GINGER ICE CREAM

3 ounces fresh ginger
1 cup whole milk
2 cups heavy cream
Scant 1/2 cup sugar
Pinch of Kosher salt
5 egg yolks

1. Cut the ginger into thin slices and place it in a medium saucepan with enough water to cover it by 1/2 inch. Boil for 2 minutes, then drain.
2. Return the ginger to the pan and add the milk, 1 cup of cream, sugar and salt. Bring this mixture just to a simmer, then turn off the heat. Cover and steep for 30 – 60 minutes.
3. Remove the ginger slices with a slotted spoon. Rewarm the mixture over medium heat.
4. Place the remaining cup of cream in a medium bowl, and place a strainer on top.
5. Place a separate bowl just next to the stove on a damp paper towel to prevent slipping. In this bowl, whisk the egg yolks. As soon as you see tiny bubbles around the edge of the saucepan, ladle the warm cream into the yolks, whisking constantly. When you’ve ladled most of the cream into the eggs, pour the mixture back into the saucepan.
6. Using a clean silicone spatula, stir the mixture constantly. Watch for it to thicken and test for doneness: when the mixture coats the back of the spatula – meaning you can swipe your finger across the spatula and the stripe remains visible – it’s done.
7. Pour this mixture through the strainer into the cold cream. Place on an ice bath and stir until cold.
8. Chill in the refrigerator 8 – 12 hours, then freeze according to the instructions for your ice cream maker.

ORANGE CREAMSICLE ICE CREAM

Scant 1/2 cup sugar
Grated zest of 3 oranges
1 1/4 cups freshly squeezed orange juice
1 cup sour cream
1/2 cup milk
2 teaspoons Grand Marnier

1. In a food processor, blend the sugar and orange zest until the zest is very fine. Add the remaining ingredients and blend until the sugar is completely dissolved.
2. Chill the mixture in the refrigerator for 8 Р12 hours, then freeze according to the instructions for your ice cream maker.

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