Ingredients
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2 cups Heavy Cream
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2 cups whole Milk
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1 cup roughly chopped peeled Galangal
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¾ cup plus ½ cup Brown Sugar
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2 Vanilla Bean
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6 large Egg
Directions
This is an insanely rich and delicious ice cream, but the richness is tempered by the floral pungency of the galangal. You can successfully substitute half-and-half for the heavy cream, if you’re trying to limit your calories.
Steps
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1
Done
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Bring the cream, milk, galangal, and ¾ cup of the sugar to a simmer in a medium-large pot, stirring occasionally. |
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2
Done
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Scrape the seeds out of the vanilla beans and add to the cream mixture. |
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3
Done
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Meanwhile, whisk the remaining ½ cup sugar with the egg yolks. When the cream mixture is hot, whisk about ½ cup of it into the yolks. Add the tempered yolks to the remaining cream mixture and stir. Pour the hot cream through a fine sieve into a bowl set over an ice bath (to prevent the yolks from overcooking). |
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4
Done
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Chill the ice cream base thoroughly and process in an ice-cream/gelato maker according to the manufacturer’s instructions. Transfer to an ice cream container and freeze for at least 2 hours before serving. Keeps for a month. |
