As you know from some other posts, I belong to a cooking club. We call ourselves Taste Tempters. We've been gathering every month for over 12 years. It's a great group of ladies and we always seem to come up with great cooking themes and recipes.
This month's theme was "Thai One On" where we all prepared a food with a Thai theme.
I made Thai Green Curry Chicken, Thai Tea Ice Cream, and this Ginger Ice Cream with Condensed Milk Cookies. I don't know if you would call ginger ice cream a true Thai dish but I have found on menus at some local Thai restuarants and it seemed to me that it to be a good palette cleanser after dinner. I served with condensed milk cookies which could be eaten on the side with the ice cream or made into a delicious ice cream sandwich.
This recipe is from Anne Burrell and found it on Foodnetwork.com. Anne suggests to make ice cream sandwiches with molasses cookies. This is a definite Thanksgiving and/or Christmas dessert I will be making. As you can see this ice cream been served any time of year for any occasion.
- 3 cups heavy cream
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- One 4-inch piece gingerroot, peeled and coarsely chopped
- 6 eggs
- Molasses Cookies, if serving as ice cream sandwiches, optional recipe follows
- In a medium saucepan combine the cream, 1/2 cup of the granulated sugar, vanilla extract and ginger. Bring to a boil, turn off the heat and let sit for 1 hour.
- In a small bowl, combine the eggs and the remaining 1/2 cup sugar and beat to a homogeneous consistency.
- ring the cream-ginger mixture back to a boil and turn the heat off. Immediately strain and whisk a third of the cream mixture into the egg-sugar mixture and then immediately whisk the egg mixture back into the remaining cream mixture.
- Chill the mixture over an ice water bath.
- Churn the chilled mixture in an ice cream machine according to the manufacturer's directions.
- Serve as is, or to make ice cream sandwiches (using Condsensed Milk Cookies or Anne's Molasses Cookies).