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Homemade Ginger Ice CreamSource: Chef Alain Begin, Westin Maui Hotel
16 egg yolks
2-¼ C sugar
¼ tsp. salt
4-½ C milk
4-½ C heavy whipping cream
6 oz fresh ginger root, cut into 1 to 1-1/2" pieces
Place the egg yolks in a large stainless steel bowl. Add the sugar and salt and whisk until smooth. Place the milk and cream in a heavy bottom saucepot; add the ginger and scald the milk mixture. Remove the pot from the heat, cover it, and allow the ginger to steep in the milk for 15 minutes. Bring the ginger milk to a boil and gradually whisk it into the egg yolk mixture. Refrigerate the ice cream base until cold, and then strain it. Freeze according to ice cream machine manufacturer's instructions. Makes about 2-1/2 quarts. Best consumed in the company of paramedics who can monitor your cholesterol levels.
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