Ginger White Chocolate Ice Cream

MAKES about a quart.
ADAPTED from Momofuku’s Cereal Milk Ice Cream and David Lebovitz’s Ginger White Chocolate Ice Cream
NOTES: Usually, I make custard-based ice creams but I just didn’t have enough eggs, nor was I willing to wander outside into the cold to buy some.
INGREDIENTS: 2 cups of whole milk, 1 cup of heavy cream, 3 inch piece of ginger, 1/2 cup of white chocolate, 2/3 cup of sugar, 1/4 teaspoon of powdered gelatin, 1 tablespoon of corn syrup
DIRECTIONS: Peel and thinly slice the ginger. First blanch the ginger in boiling water for a few minutes. Discard water and put 1 cup of milk and the cream in the small pot. Add sugar and warm over low heat until the sugar is melted. Let the ginger steep for an hour.
Put chopped white chocolate in a large bowl. After forty-five minutes, heat the other cup of milk in another saucepan. In another bowl, add two tablespoons of cold water and sprinkle over with gelatin. It will soften in 3-5 minutes. Whisk in a drizzle of hot milk into the gelatin until it is dissolved, and then add the gelatin-milk mixture back into the pot milk. Pour hot milk into the white chocolate bowl and whisk until smooth. Strain the ginger milk-cream until the large bowl.
Chill overnight and then churn according to your ice cream maker’s instructions.


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