1/2 cup of sliced ginger root
2 cups cold water
1 quart whole milk
3/4 cups sugar
1 vanilla bean
4 egg whites
2 Tablespoons sugar
This is also great with bitter almonds (from peach pits), peach leaf, or lemongrass.
Blanch Ginger: Slice ginger into 1/4" thick slices. Put the ginger slices and into a small saucepan. Add the 2 cup of water and bring to a boil. Using a strainer, pour off the liquid and reserve the ginger slices.
Steep Milk: Rinse the sauce pan and put the ginger slices back into the saucepan. Add the sugar and milk. Slice the vanilla bean and scrape all the seeds into the milk mixture. Bring to a boil then remove from heat let sit for 15 minutes to infuse. Pour the mixture into a bowl over an ice bath and cool to room temperature.
Separate Eggs: Meanwhile, using a hand mixer, beat egg whites with 2 Tablespoons sugar to make a meringue (soft peaks).
Strain and Fold: Strain the ginger-infused milk through a fine strainer. Fold meringue into milk, combine and freeze in an ice cream machine.
Recipe created by Parties That Cook®
Makes 1 1/2 Quarts