08 6 / 2011
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.
- 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
- Add the ginger, the sugar, the buttermilk and 1 cup of heavy cream to the saucepan and warm the mixture.
- Cover and steep for at least an hour, or until there is a strong ginger flavor.
- Put the chopped white chocolate in a large bowl.
- In a separate bowl, whisk together the egg yolks, then add some of the warm ginger-infused cream mixture, whisking constantly.
- Pour the warmed egg yolks back into the saucepan.
- Cook over low heat, stirring constantly with a spatula until the mixture coats the spatula.
- Strain the custard into the white chocolate, and stir until the chocolate is completely melted.
- Discard the ginger.
- Add the remaining 1 cup of heavy cream and chill completely.
- Once completely chilled, place in ice cream maker according to the manufacturer’s instructions.
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