Info
- Course: Dessert
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 5 Times
Can be made ahead of time.
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Galangal-Brown Sugar Ice Cream
Cookbook
This is an insanely rich and delicious ice cream, but the richness is tempered by the floral pungency of the galangal. You can successfully substitute half-and-half for the heavy cream, if you’re trying to limit your calories.
Yield : Makes 1 quart
Ingredients
- 2 cups heavy cream
- 2 cups whole milk
- 1 cup roughly chopped peeled galangal
- ¾ cup plus ½ cup brown sugar
- 2 vanilla beans, split with a knife
- 6 large egg yolks
Directions
Bring the cream, milk, galangal, and ¾ cup of the sugar to a simmer in a medium-large pot, stirring occasionally. Scrape the seeds out of the vanilla beans and add to the cream mixture.
Meanwhile, whisk the remaining ½ cup sugar with the egg yolks. When the cream mixture is hot, whisk about ½ cup of it into the yolks. Add the tempered yolks to the remaining cream mixture and stir. Pour the hot cream through a fine sieve into a bowl set over an ice bath (to prevent the yolks from overcooking).
Chill the ice cream base thoroughly and process in an ice-cream/gelato maker according to the manufacturer’s instructions. Transfer to an ice cream container and freeze for at least 2 hours before serving. Keeps for a month.
© 2007 Eric Gower
Nutritional Information
Nutrients per serving
Nutritional information is based on 8 servings.
423 kcal
15 % daily value
2 % daily value
11 % daily value
235 mg
19 mg
5 g
37 g
0 g
41 g
245 mg
66 mg
16 g
27 g
4 % daily value
