Here is a recipe about as spicy as I will get, but then you never know, I might be tempted, Lisa's recipes always look and sound delicious!!!
Crystallized Ginger Ice Cream (adapted from the book: The Best of Ice Cream by Cox and Kinard)
2 cups whole milk
4 large eggs
1 cup sugar
2 cups heavy cream, chilled
1 teaspoon vanilla extract
3/4 cup chopped crystallized ginger
- In a medium saucepan, over medium heat, bring the milk just to a simmer. Remove the pan from the heat and set aside.
- In the top of a double boiler, whisk the yolks with the sugar for 3 to 4 minutes, or until pale yellow. Gradually whisk in the hot milk. Place the top of the double boiler over a pan of simmering (not boiling) water and cook, sitting constantly, for 8 to 10 minutes, or until the custard thickens enough to coat the back of a spoon. Remove the custard from the water and stir in the cream and vanilla.
- Chill the mixture for 30 minutes, then pour into an ice cream maker and freeze according to the manufacturer's directions. When the ice cream is half frozen, stir in the chopped ginger. Complete the freezing process. (I would just still in after the ice cream has finished in the ice cream freezer and let it set in the freezer for about 5 minutes to get the flavor in.)
Thanks for popping in!