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.
1 1/2 cups whole milk
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.