I made this ice cream for a friend’s asian-inspired dinner party. I thought that the spices and citrus fit well with the theme.
4 large egg yolks
1/2 cup sugar
1/4 cup coarsely grated peeled fresh gingerroot
2 tablespoons water
3 cups half-and-half
1 teaspoon vanilla
1 teaspoon Chinese 5-spice powder
¼ cup thinly sliced candied orange peel (make your own if you like)
Whisk yolks in a large bowl. In a medium sized saucepan cook sugar, fresh gingerroot, and water over moderate heat, stirring occasionally, 5 minutes. Add half-and-half and bring to a simmer. Add half-and-half mixture to yolks in a slow stream, whisking constantly, and then pour back into pan. Cook custard over low heat, stirring constantly, until the mixture thickens and coats the spoon (do not let it boil though or you will get scrambled eggs – if this happens, straining the mixture will get rid of most of the lumps)
Pour custard through a sieve into cleaned bowl and stir in vanilla and 5-spice. Cool and chill custard. Process in an ice cream maker according to the manufacturer’s instructions. Transfer to a freezer-safe container and fold in most of the orange peel. Scatter a handful over the top as a pretty garnish. Freeze until firm, several hours.