Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make the syrup, heat the water and 1/4 cup sugar in a small saucepan over medium heat, stirring to dissolve the sugar. | 2. When the sugar is dissolved, add the fresh ginger. | 3. Stir to distribute sugar, then bring the mixture to a boil over medium-high heat. Reduce the heat and simmer the syrup uncovered for 5 minutes. | 4. Remove the pan from the heat. | 5. In another pan combine the milk, 2 tablespoons sugar, and the minced preserved ginger. | 6. Stir over medium heat until the milk comes to a scalding temperature, just short of a simmer, then remove the pan from the heat. Scrape the fresh ginger syrup into the milk mixture, and stir well to blend. | 7. Cover and steep 20 minutes to infuse the milk. | 8. In a small bowl beat the egg yolks and 1/4 cup sugar until the mixture is pale yellow, thick, and falls in ribbons from the beater. | 9. Put the heavy cream in a medium-size bowl. Nest the cream bowl in a larger one lined with ice cubes and place in a large, fine mesh strainer alongside. | 10. When the steeping time is up, bring the milk mixture to scalding again, stirring. Slowly add 1/4 of the scalded milk to the egg mixture, whisking constantly to temper the eggs, then pour the egg mixture back into the remaining milk, continuing to whisk. | 11. Cook over moderate heat, whisking slowly but steadily until the mixture reaches the custard stage, thick enough to coat and cling to the back of a spoon, 180 degrees on an instant-reading thermometer. | 12. Do not let the mixture boil lest the eggs scramble. | 13. Immediately pour the custard through the strainer and into the bowl of cream set over ice. | 14. Scrape the pot clean, then slowly stir the liquid trapped in the strainer in order to coax it through the mesh. | 15. Press firmly and repeatedly on the ginger to extract all the liquid, then finally scrape the bottom of the strainer to claim every last drop for the cream. | 16. Discard the ginger solids. Allow the cream mixture to cool completely, stirring occasionally. | 17. Once cool, the mixture may be sealed airtight and refrigerated for 1 - 2 days before freezing. | 18. Freezing the cream:. | 19. Just before freezing, adjust the mixture with 1/2 - 3/4 teaspoon fresh lemon juice, stirring and tasting after every several drops just until the ginger flavor is perceptibly heightened by the lemon. | 20. Freeze in an ice cream maker according to the manufacturer's instructions. | 21. When the freezing process is completed, pack the ice cream into a clean plastic container, poking deep into the mixture, then pressing it with a spoon or spatula to eliminate any air bubbles. | 22. Press a piece of plastic wrap directly on the surface of the ice cream to prevent the formation of ice crystals, then return the mixture to the freezer for at least 2 hours to firm up and "ripen.". | 23. If frozen solid, allow the ice cream to soften slightly in the refrigerator before serving. For the full flavor and bouquet, it should be eaten slightly soft. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1/3	cup		0.0	0.0	0.0	0.0
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
ginger	2 1/2 - 3	tablespoons	food-processor-minced peeled grated peeled	3.2	0.7108	0.0728	0.03
milk	1	cup		148.84	11.6632	7.686	7.9788
sugar	2	tablespoons		201.495	50.398999999999994	0.0	0.0
ginger	2	teaspoons	minced drained	3.2	0.7108	0.0728	0.03
egg yolk	3			164.22	1.8309	8.0886	13.5354
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
lemon juice	1/2 - 3/4	teaspoon	squeezed strained	0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.