Galangal-Brown Sugar Ice Cream – a delicious recipe with heavy cream, milk, peeled galangal, brown sugar, vanilla beans, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bring the cream, milk, galangal, and 3/4 cup of the sugar to a simmer in a medium-large pot, stirring occasionally.
2
Scrape the seeds out of the vanilla beans and add to the cream mixture.
3
Meanwhile, whisk the remaining 1/2 cup sugar with the egg yolks.
4
When the cream mixture is hot, whisk about 1/2 cup of it into the yolks.
5
Add the tempered yolks to the remaining cream mixture and stir.
6
Pour the hot cream through a fine sieve into a bowl set over an ice bath (to prevent the yolks from overcooking).
7
Chill the ice cream base thoroughly and process in an ice-cream/gelato maker according to the manufacturers instructions.
8
Transfer to an ice cream container and freeze for at least 2 hours before serving.
9
Keeps for a month.
920
kcal
Calories
62
g
Fat
63
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 cups heavy cream, 2 cups whole milk, 1 cup roughly chopped peeled galangal, 3/4 cup plus 1/2 cup brown sugar, and more.
Yes, Galangal-Brown Sugar Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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