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1
To make the ice cream, put the ginger slices in a medium saucepan and add water to cover.
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2
Bring to a boil, then decrease the heat and simmer for 2 minutes.
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3
Pour off the water.
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4
Add the sugar, milk, and 1 cup (250 ml) cream.
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5
Heat the mixture until warm, remove from the heat, cover, and let steep for 1 hour.
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6
Using a slotted spoon, remove and discard the ginger slices, then reheat the cream mixture until its warm.
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7
Put the white chocolate in a large bowl and set a mesh strainer across the top.
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8
In a separate bowl, whisk the egg yolks, then gradually add some of the warmed milk mixture, whisking constantly as you pour.
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9
Pour the warmed yolks back into the saucepan.
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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.
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11
Pour the custard through the mesh strainer into the chocolate and stir until the chocolate is melted and smooth.
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12
Add the remaining 1 cup (250 ml) cream.
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13
Set the bowl containing the custard over a larger bowl of ice water.
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14
Stir the custard until cool, then cover and refrigerate until thoroughly chilled.
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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.
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16
Line a dinner plate with plastic wrap or parchment paper.
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17
Remove the chocolate from the heat, add the peanuts, and stir until coated, then spread the mixture on the plate.
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18
Refrigerate until firm, then chop into small pieces.
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19
Freeze the custard in an ice cream machine according to the manufacturers instructions.
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20
Stir the chopped chocolate covered peanuts into the just-churned ice cream when you remove it from the ice cream machine.
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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).
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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).
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23
Make sure to use real white chocolate.
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24
Bars labeled white bar and baking white often arent white chocolate but imitations that lack the cocoa butterrich flavor of true white chocolate.
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25
Real white chocolate (which is ivory in color) is labeled as such.
