Ice cream is currently one of my favorite things to experiment with. The options really are endless, which I love. With this recipe, if you had some candied ginger, you could chop it finely and add it near the end of the churning process. I didn't have any tonight, so I didn't put any in :) This is at the moment, my favorite ice cream ever... until the next one comes along.
My Ginger Maple Ice Cream - Philadelphia Style
2 cups heavy (whipping) cream
1 cup 2% milk
1/2 cup pure maple syrup
1/2 cup white sugar
1 tsp pure vanilla extract
Fresh ginger (about the size of an adult thumb)
1/4 tsp salt
Scrub ginger, but no need to peel it. Cut it lengthwise into thin strips and put it into medium sized saucepan with water to cover, no more than an inch. Bring to boil and blanch for one minute (to reduce acidity in the ginger and prevent possible curdling).
Drain ginger through mesh strainer and put back into same pan, adding 1 cup of the whipping cream, maple syrup, sugar and salt. Warm mixture to dissolve the sugar but do not let it boil. Remove from heat and let sit for one hour, allowing the ginger flavor to permeate the cream.
In 6 cup Pyrex measure (or large bowl), measure the remaining cream, milk and vanilla. Strain the ginger mixture through a mesh strainer into the Pyrex as well and stir to combine.
Cover and allow to cool in the fridge for at least 4 hours, preferably overnight. When well chilled, process in your ice cream maker as directed.
Let ripen in freezer for at least 4 hours before serving.
There are so many ways this ice cream can be enjoyed. I initially paired it with a warm Mango Coconut Crumble (post is coming this week, I promise!), but you could also crush some gingersnaps on top, make ice cream sandwiches with those same gingersnaps, drizzle it with a warm dark chocolate sauce, or just enjoy it right out of the freezer with a spoon :)