Sunday, May 9, 2010

Ginger Sake Ice Cream

The sake was so good in my pear sake sorbet that I had to try it with an ice cream. Ginger ice cream to be exact. I may have to make a sushi dinner just so I can end it with this.

Why have I not been adding alcohol to all my ice creams? Each bite melts like butter—even after it's been sitting in the freezer for a couple days. 





Recipe:

1 1/2 cups whole milk
1/2 sugar
5 egg yolks
1 tablespoon fresh ginger, sliced
1 cup heavy cream
1/2 cup sake

Combine milk, sugar, and sake in a saucepan over medium heat. Stir to dissolve the sugar. In a separate bowl, whip egg yolks. Just as the milk begins to simmer, add about half the mixture to the bowl of egg yolks half a cup at a time, stirring constantly. Slowly pour the egg yolk mixture back into the saucepan, stirring constantly. Keep stirring until a thick custard forms, coating the back of a spoon. Remove from heat. Pour custard through a sieve into a separate bowl to remove the ginger. Stir in cream and sake. Chill using an ice bath or refrigeration. When cold, add ice cream mix into ice maker and churn.

5 comments:

  1. Sounds delicious! I hope there are leftovers.

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  2. Alcohol is great in Ice Cream. It keeps the ice cream from getting icy and very scoopable.

    The only downside..you can't share with kids! :)

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  3. Katie, there are leftovers!

    Bao, good thing there are no kids around here! All the boozy ice cream I want!

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  4. This comment has been removed by the author.

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  5. what about ginger ?
    is not in the recipe explanation!

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