Spiced Ice Cream w/ Yemen N10
- Author
- Dominique Ansel, from "The Art of Blending" by Lior Lev Sercarz
- Servings
- Makes 1 Quart
- Category
Sweet
Ingredients
- 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 Yemen N.10 spice blend
- 1/3 cup finely chopped crystallized ginger
Directions
- 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.
