1 1/4 cups of sugar
2/3 cup of water
6 tablespoons of fresh ginger, peeled and finely chopped
2 cups of milk
6 egg yolks
1 cup of heavy cream
1 1/4 cups of sugar
2/3 cup of water
6 tablespoons of fresh ginger, peeled and finely chopped
2 cups of milk
6 egg yolks
1 cup of heavy cream
Mix 1/2 cup of sugar with the water in a small saucepan
Heat the mixture, stirring constantly, until the sugar dissolves
Add the ginger and bring to a boil over high heat
Reduce the heat and simmer for 5 minutes
Heat the milk to a boil with 1/4 cup of sugar
Remove from heat and combine with the ginger mixture
Cool and let it rest for 20 minutes
Beat the egg yolks with 1/2 cup of sugar until thickened (about 5 minutes)
Heat the remaining milk to almost boiling
Remove from heat and slowly pour some into the eggs, whisking vigorously with a spoon
Add everything to the saucepan with the remaining milk
Cook over medium heat, stirring constantly, until the mixture thickens, covering a metal spatula
Let it cool for about 15 minutes
Do not let it boil
Remove from heat and pour into a large bowl
Strain the ginger cream through a fine-mesh sieve onto the heavy cream, massaging well to remove excess liquid
Chill, stirring frequently
Place in the freezer
To fully appreciate the flavor of ginger, serve the sorbet within 48 hours after preparation
If it's too hard, remove some from the freezer before serving
Serves 4.
