Brown Sugar Ice Cream with a Ginger/Caramel Swirl
Sweet Cream and Sugar Cones: 90 Recipes for Making Your Own Ice Cream and Frozen Treats from Bi-Rite Creamery, Kris Hoogerhyde, Anne Walker, and Dabney Gough - October 15th, 2013
Adapted from Sweet Cream and Sugar Cones: 90 Recipes for Making Your Own Ice Cream and Frozen Treats from Bi-Rite Creamery by Kris Hoogerhyde, Anne Walker, and Dabney Gough
For 4 servings
Brown sugar ice cream:
- 5 lg. egg yolks
- 1/2 cup dark brown sugar
- 1 3/4 cups heavy cream
- 3/4 cup 1 percent or 2 percent milk
- 1/4 tsp. kosher salt
Whisk yolks just to break up in medium bowl; whisk in 1/4 cup sugar; reserve.
Bring cream, milk, salt, and remaining 1/4 cup sugar just to a simmer in heavy nonreactive saucepan set over medium-high heat; reduce heat to medium; gradually add some of hot cream mixture into egg mixture, whisking constantly; add back to cream mixture in saucepan, whisking constantly; cook, stirring constantly with heatproof spatula, until mixture has thickened, coats the back of spatula, and holds a line when you run your finger across spatula (1 to 2 minutes); remove from heat; strain through fine chinois into clean bowl set in ice-water bath; cool, stirring occasionally; remove from ice-water bath; cover with plastic wrap; reserve in refrigerator 2 hours or overnight.
- 1 cup granulated sugar
- 3/4 cup heavy cream
- 1 tsp. jarred ginger spread (see note below)
- 1/8 tsp. kosher salt
Heat sugar in heavy-bottomed saucepan set over medium-high heat, shaking pan occasionally once sugar has melted around the edges and is starting to turn amber in places, until dark mahogany; remove from heat; immediately but gradually whisk in cream (be careful; mixture with sputter); stir in ginger spread and salt; cool; reserve.
Place custard base in ice cream maker; process according to manufacturer's directions; place ice cream in airtight container by the scoopful, drizzling in about 6 Tbsps. caramel after every few scoops; when all ice cream is in container; gently swirl with chopstick or butter knife; freeze for at least 4 hours.
Authors’ note: Ginger spread is a sweetened jarred (or canned) product that offers a potent gingery punch without any bitterness and won't cause milk to curdle. Because it’s completely smooth, there's no need to strain the final sauce.