Ginger Custard
This custard makes both beautiful ice cream or a thick pouring custard to pair with any number of cakes or pies.
Ingredients
450 ml heavy cream
150 ml whole milk
1/4 cup candied ginger, minced
1/2 tsp ground ginger
1/2 tsp vanilla
120 g sugar
6 egg yolks
Method
- Heat the cream, milk, vanilla, and gingers until the dairy is steaming but not boiling
- When the dairy is hot, combine the yolks and sugar and whisk until evenly combined
- With a ladle slowly drizzle the hot dairy into the eggs while whisking vigorously to temper the yolks
- Add enough dairy until the eggs are liquid-y and warm to the touch
- Pour the egg base into the rest of the dairy, whisking the whole time
- Cook the custard, over low heat, while stirring continuously until the custard is thick and holds the line when a finger is dragged across the back of the spoon
- Transfer to a bowl
- Cover with plastic wrap, pushing the plastic into the custard to prevent a skin from forming, and cool completely
