White ChocolateGinger Ice Cream with Chocolate Covered Peanuts

1. 1

   To make the ice cream, put the ginger slices in a medium saucepan and add water to cover.

2. 2

   Bring to a boil, then decrease the heat and simmer for 2 minutes.

3. 3

   Pour off the water.

4. 4

   Add the sugar, milk, and 1 cup (250 ml) cream.

5. 5

   Heat the mixture until warm, remove from the heat, cover, and let steep for 1 hour.

6. 6

   Using a slotted spoon, remove and discard the ginger slices, then reheat the cream mixture until its warm.

7. 7

   Put the white chocolate in a large bowl and set a mesh strainer across the top.

8. 8

   In a separate bowl, whisk the egg yolks, then gradually add some of the warmed milk mixture, whisking constantly as you pour.

9. 9

   Pour the warmed yolks back into the saucepan.

10. 10

    Cook over low heat, stirring constantly and scraping the bottom of the pan with a heatproof spatula, until the custard is thick enough to coat the spatula.

11. 11

    Pour the custard through the mesh strainer into the chocolate and stir until the chocolate is melted and smooth.

12. 12

    Add the remaining 1 cup (250 ml) cream.

13. 13

    Set the bowl containing the custard over a larger bowl of ice water.

14. 14

    Stir the custard until cool, then cover and refrigerate until thoroughly chilled.

15. 15

    To make the chocolate covered peanuts, add the chocolate to a medium heatproof bowl, set the bowl over a saucepan of simmering water, and stir occasionally until the chocolate is melted and smooth.

16. 16

    Line a dinner plate with plastic wrap or parchment paper.

17. 17

    Remove the chocolate from the heat, add the peanuts, and stir until coated, then spread the mixture on the plate.

18. 18

    Refrigerate until firm, then chop into small pieces.

19. 19

    Freeze the custard in an ice cream machine according to the manufacturers instructions.

20. 20

    Stir the chopped chocolate covered peanuts into the just-churned ice cream when you remove it from the ice cream machine.

21. 21

    White chocolateginger ice cream made without the chocolate covered peanuts is terrific served with summer fruit desserts, such as Nectarine-Berry Cobbler (page 104).

22. 22

    Or, for an extra dose of spiciness, you can replace the chocolate-covered peanuts with 1/2 cup (50 g) finely chopped Candied Ginger (page 252).

23. 23

    Make sure to use real white chocolate.

24. 24

    Bars labeled white bar and baking white often arent white chocolate but imitations that lack the cocoa butterrich flavor of true white chocolate.

25. 25

    Real white chocolate (which is ivory in color) is labeled as such.

* Per serving · 4 servings · Values may vary.