Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 cup finely chopped crystallized ginger
- 1 tablespoon grated fresh ginger
- 4 large egg yolks
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup honey
- 1/4 cup sesame seeds
Instructions:
In a saucepan, heat the heavy cream, milk, and granulated sugar over medium heat until the sugar dissolves and the mixture is hot but not boiling
Remove from heat and stir in the crystallized ginger and grated fresh ginger
Let steep for 30 minutes
In a separate bowl, whisk the egg yolks and salt until light in color
Slowly pour the ginger-infused cream mixture into the egg yolks, whisking constantly to prevent curdling
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickensand coats the back of a spoon, about 5-7 minutes
Do not let it boil
Strain the mixture through a fine-mesh sieve into a clean bowl, then stir in the vanilla extract
Chill the mixture in the refrigerator for at least 4 hours or overnight
Meanwhile, prepare the honey-sesame brittle by heating the honey in a saucepan over medium heat until it reaches 300F 150C on a candy thermometer, about 5-7 minutes
Stir in the sesame seeds and cook for an additional 1-2 minutes until the mixture is golden brown and fragrant
Quickly pour the mixture onto a parchment-lined baking sheet and spread it into a thin layer using a spatula
Let it cool completely, then break it into small pieces
Once the ice cream base is chilled, churn it in an ice cream maker according to the manufacturers instructions
During the last few minutes of churning, add the honey-sesame brittle pieces and let them incorporate into the ice cream
Transfer the churned ice cream into a freezer-safe container, cover, and freeze for at least 4 hours or until firm
Serve the ginger ice cream topped with additional pieces of honey-sesame brittle
Enjoy
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