White Chocolate Ginger Ice Cream, Buttermilk Poundcake with Strawberry Ruhbarb Compote

This is a long over due post. I wanted to try and create a multi-component dessert. And well I’ve not learned how to plate so well just yet so I took refuge with a mason jar. Luckily this dessert was a huge hit and all the ice cream was served out in 10 minutes. Success. Big Success.

White Chocolate Ginger Ice Cream

I worked off of David Lebowtiz’ recipe with a few changes. I didn’t realize that its only 1 qt so you might double this.

Ingredients

• 2 1/2 ounces chopped candied ginge
• 100 grams sugar
• 1 cup (250 ml) buttermilk
• 1 cup plus 1 cup heavy cream (500 ml, total)
• 8 ounces (230 g) white chocolate, finely chopped
• 5 large egg yolks

Instructions

1. Add the ginger, the sugar, the buttermilk and 1 cup of heavy cream to the saucepan and warm the mixture.
2. Cover and steep for at least an hour, or until there is a strong ginger flavor.
3. Put the chopped white chocolate in a large bowl.
4. In a separate bowl, whisk together the egg yolks, then add some of the warm ginger-infused cream mixture, whisking constantly.
5. Pour the warmed egg yolks back into the saucepan.
6. Cook over low heat, stirring constantly with a spatula until the mixture coats the spatula.
7. Strain the custard into the white chocolate, and stir until the chocolate is completely melted.
8. Discard the ginger.
9. Add the remaining 1 cup of heavy cream and chill completely. 
10. Once completely chilled, place in ice cream maker according to the manufacturer’s instructions.

To serve place some of the pound cake, ice cream and top with Strawberry Rhubarb Compote.