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Ginger Ice Cream

Ilus_stan_rec_kikomoya1

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4
serves

INGREDIENTS

1 1/8 cup sugar
3/8 cup powdered skim milk
1/4 cup atomized glucose
2 tbsp. inverted sugar
10 g neutral stabilizer
7/8 cup fresh ginger
1 1/2 cup cream (35% fat content)
1/2 cup egg yolks

INSTRUCTIONS

  1. 1
    Mix the solid ingredients (sugar, powdered milk, glucose and neutral stabilizer) and then mix the liquids (whole milk, inverted sugar, cream and egg yolk). Combine the two mixtures and bring to a temperature of 85ºC / 185ºF. Remove from the heat and add the ginger cut into pieces. Leave to infuse for at least 8 hours. Strain, then transfer to the ice cream maker.

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cuisines European, Spanish & Portuguese
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