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1
Infuse and reduce the maple syrup:
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2
If you are using regular ginger with a thin woody brown skin, peel it.
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3
Slice the ginger into nickelsize coins.
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4
In a heavy-bottomed saucepan over medium-high heat, combine the maple syrup and ginger and attach a candy thermometer to the side of the pan.
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5
Cook until the syrup reduces by half and registers 240F on a candy thermometer.
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6
Gradually whisk in the cream until completely incorporated.
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7
Add the milk and bring the mixture to a simmer.
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8
Make the maple-ginger creme anglaise (see the Note on cooking a stirred custard and testing for doneness):
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9
In a mixing bowl, combine the egg yolks, eggs, and salt and briskly whisk for 1 minute.
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10
Using a ladle, slowly whisk some of the hot maple-ginger cream into the egg yolk mixture to warm it.
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11
Gradually pour the warmed egg mixture into the hot maple-ginger cream, whisking constantly as you pour.
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12
Cook the custard over medium heat, stirring continuously and scraping the bottom with a rubber spatula or wooden spoon until the custard thickens enough to coat the back of the spoon.
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13
Strain the custard through a finemesh strainer to remove the ginger.
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14
Chill the creme anglaise and churn it:
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15
Place the maple-ginger creme anglaise (ice cream base) in an ice bath to cool completely.
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16
Transfer to the refrigerator and chill a minimum of 2 hours and up to 2 days before churning it in an ice cream machine.
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17
Churn the creme anglaise in an ice cream maker according to the machine manufacturers instructions.
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18
The ice cream is finished once it has increased in volume and it holds the lines from the stirring mechanism and mounds like softly whipped cream.
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19
Transfer to the freezer for 4 hours to attain a scoopable consistency.
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20
Serving Suggestions:
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21
This ice cream flavor speaks for itself.
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22
A crunchy cookie is always a nice accompaniment.
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23
I recommend the Hazelnut Shortbread and the Gingersnaps.
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24
Variation:
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25
Maple-Star Anise, Maple Cinnamon, Maple Vanilla Ice Cream:
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26
Substitute 8 star anise, or 5 cinnamon sticks, or 1 good vanilla bean for the ginger.
