White Chocolate Ginger Shortbread Ice Cream
- For ice cream
- 3 cups half and half
- 1/4 cup ginger, peeled and finely grated, with juice
- 6 egg yolks
- 1/2 cup sugar
- 4 ounces white chocolate
- 1 teaspoon kosher salt
- 1/4 cup candied ginger, finely chopped
- For shortbread crumble
- 6 tablespoons unsalted butter
- 2 tablespoons sugar
- 1 tablespoon raw (turbinado) sugar
- 3/4 teaspoon kosher salt
- 1/2 cup flour
- This recipe is vegetarian
- Produce
- Candied ginger (1/4 cup)
- Ginger, with juice (1/4 cup)
- Cooking & Baking
- (turbinado) sugar, raw (1 tablespoon)
- Flour (1/2 cup)
- Kosher salt (1 3/4 teaspoon)
- Sugar (5/8 cup)
- White chocolate (4 ounces)
- Dairy
- Butter, unsalted (6 tablespoons)
- Half and half (3 cups)
- Refrigerated
- Egg yolks (6)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published January 6, 2012 (1 year ago).
29 people saved this recipe.
