YUM! HOMEMADE GINGER ICE CREAM
If you have any children in the house, a simple ice cream machine for less than $50 is a must. This is a very unique ice cream recipe that is great for the summer time. The ginger provides a little bit of heat!
2 cups milk
2 vanilla beans split, with seeds removed
4 inch piece of ginger peeled and roughly chopped
6 egg yolks
1/2 cup of sugar
Rinse medium saucepan and leave it wet. Add milk, vanilla seeds and ginger. Turn heat to medium-high and bring to a boil while stirring. Cover and let sit for about 10 minutes.
Beat yolks and sugar together until thick and lighter in color. Strain milk, stir in 1/2 cup of it into the yolk mixture and beat. Then stir in the warmed egg mixture back into the milk. Heat, stirring constantly until thick. The mixture is done once it coats the back of a spoon. Strain through a fine sieve.
Chill, then freeze in an ice cream machine according to the directions.
Brian Smith, Sales Manager and professionally trained chef, studied at the New York School for Culinary Arts and has worked as a chef in St. Thomas, on Maryland's Eastern Shore, in The Adirondacks. and at Charleston's distinguished Magnolias and Cypress restaurants.