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Makes 1 Quart
Dominique Ansel, from "The Art of Blending" by Lior Lev Sercarz
2 cups heavy cream
1 cup whole milk
Pinch of kosher salt
3/4 cup granulated sugar
5 large egg yolks
1 1/2 tablespoons unsalted butter
3 tablespoons Yenen N.10 spice blend
1/3 cup finely chopped crystallized ginger
In a large saucepan, heat the cream, milk and salt over medium heat until the mixture just begins to boil, 3 to 5 minutes.
In a medium bowl, whisk together the egg yolks and sugar until the mixture becomes pale yellow. Slowly pour in the warm-milk mixture through a fine mesh sieve, whisking continuously. Return the mixture to the pan and set over low heat. Stirring constantly, cook until the mixture is thickened and coats the back of a spoon (or just reaches 180° on a thermometer). Strain through a fine-mesh strainer into a bowl. Add the butter and Yemen spice blend and whisk until incorporated.
Place the bowl over an ice bath and stir until chilled.
Process the chilled mixture in an ice cream maker according to the manufacturer's directions, add the crystallized ginger just before the ice cream is finished churning. transfer to a container and freeze until firm before serving.