Sep 6, 2007
Rhubarb Ginger Ice Cream Recipe
By Lindsay McMillan

4 large egg yolks

1 tbsp grated peeled ginger

1 cup granulated sugar

1 cup sliced packed rhubarb

1/4 cup finely chopped crystallized ginger

3 tbsp water

2 cups heavy cream (18 per cent)

1 cup whole milk

1 tsp pure vanilla extract

In large bowl, whisk yolks.

Wrap grated ginger in cheesecloth and tie with string.

In medium heavy saucepan over low heat, cook cheesecloth-wrapped ginger, sugar, rhubarb, crystallized ginger and water, stirring constantly, 7 minutes or until fruit softens. Remove from heat; stir in cream. Return to medium-low heat and cook just until bubbles form around edge, stirring regularly. Remove from heat. Gradually whisk into yolks.

Return mixture to clean pan; add milk. Cook over low heat, stirring constantly, 12 minutes or until thick enough to coat back of wooden spoon. Do not boil. Remove from heat; stir in vanilla. Cover tightly; refrigerate 3 hours to overnight.

Remove and discard cheesecloth with ginger. Transfer mixture to ice cream maker. Process according to manufacturer's instructions. Transfer ice cream to airtight container, freeze at least 4 hours to overnight to achieve smooth, dense consistency.

Makes 3 cups.