Experience a delightful fusion of flavors with this unique ice cream recipe combining the subtle heat of pickled ginger with the floral notes of lavender and the refreshing zest of lime. Perfect for cooling down on a hot summer day or as a palate cleanser after a flavorful meal.
Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup sugar. 1/4 cup pickled ginger, finely chopped. Zest of 2 limes. 1 tablespoon dried culinary lavender buds. 5 large egg yolks.
Instructions: In a saucepan, combine heavy cream, whole milk, sugar, pickled ginger, lime zest, and dried lavender buds. Heat over medium heat, stirring occasionally, until the mixture reaches a gentle simmer. In a separate bowl, whisk egg yolks until smooth. Slowly pour a small amount of the hot cream mixture into the bowl with the egg yolks, whisking constantly to temper the yolks. Pour the tempered egg mixture back into the saucepan with the remaining cream mixture, whisking constantly. Cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 5-7 minutes. Do not let it boil. Remove the saucepan from the heat and strain the mixture through a fine-mesh sieve into a clean bowl to remove any solids. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill the custard in the refrigerator for at least 4 hours or overnight until completely cold. Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer the churned ice cream to a freezer-safe container, cover, and freeze for at least 4 hours or until firm. Serve the pickled ginger ice cream garnished with additional lime zest or a sprig of fresh lavender, if desired.
Prep Time: 20 minutes
Cook Time: 10 minutes
Ludovico Treatment
