Spicy Ginger Key Lime Ice Cream
1 1/2 cups whole milk
2 cups heavy cream
1/4 cup sugar
6 large egg yolks
10 oz. white chocolate, finely chopped
1/2 cup key lime juice
1/2 cup crystallized ginger, chopped and divided in halves
Place 1/2 of the ginger in a small food processor, puree till smooth.
In a heavy saucepan, whisk together the milk, 1 1/2 cups of the cream and the pureed ginger
Cook over medium heat until mixture comes barely to a simmer.
In a separate bowl, whisk together the sugar and the egg yolks.
Slowly pour about 1/2 of the warm milk mixture into the egg and sugar mixture.
Pour combined egg and milk mixture back into the warming milk, stirring continuously.
On medium heat, cook, stirring constantly until it begins to thicken and coats the back of a spoon.
Remove from heat and add white chocolate. Stir until smooth.
Stir in key lime juice and remaining cold cream.
Cover and refrigerate until cold.
Freeze in an ice cream maker, adding remaining ginger pieces in the last 5 minutes of freezing.
Makes 1 quart
Peppered Ginger Cookies
3/4 cup sugar, plus additional for coating
3/4 cup butter, softened
1 large egg
1/4 cup molasses
2 cups flour
2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. powdered ginger
1/2 tsp. allspice
1 tsp. ground black pepper
1/4 cup crystallized ginger, chopped
Preheat oven to 350 degrees.
Cream butter and sugar together, about 3 minutes.
Beat in egg and then add molasses.
Combine flour and other dry ingredients. When combined, add to the creamed butter and sugar mixture.
Form into 2 inch balls and roll in sugar.
Place 2″ apart on an ungreasaed cookie sheet and bake for 12-14 minutes.