Galangal Ice Cream
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1¾cups milk
- 1¼cups heavy cream
- ½cup sugar
- ½cup finely chopped fresh galangal (about 3 ounces unchopped); available at Asian markets
- 6large egg yolks
Nutritional analysis per serving (10 servings)
204 calories; 15 grams fat; 9 grams saturated fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 0 grams dietary fiber; 13 grams sugars; 4 grams protein; 35 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium saucepan, combine the milk, heavy cream, sugar and galangal. Bring to a boil, and immediately remove from the heat. Allow the mixture to cool, then transfer to a covered container. Refrigerate at least eight hours, or overnight, to infuse the flavor of the galangal.
- Step 2
Place the egg yolks in a medium bowl, whisk until blended, and set aside. Return the galangal mixture to a saucepan over medium-high heat, bring to a simmer and reduce heat to low. Slowly mix about a cup of the hot galangal mixture into the egg yolks. Add the yolk mixture to the saucepan. Cook over low heat, stirring slowly, until the custard has thickened enough to coat the back of the spoon. Remove from the heat.
- Step 3
Strain the custard into a mixing bowl, and place in a container of ice water to cool. When the custard is chilled, freeze in an ice cream maker, according to the manufacturer's instructions.
Private Notes
Comments
This is genius. Really spectacularly good. I made it today, and used more galangal but steeped it for a shorter amount of time (6 hours) than called for. I added a half teaspoon of salt. It has a beautiful aroma, spicy and resinous and woody, with a dry tannic finish. Really unusual for ice cream, and almost savory. My friends and I ate it directly from the ice cream maker with spoons. But we were debating whether it would be good with some kind of lemon grass, or makrut lime leaf, pound cake.
Spectacularly bad. The usual fibrous galangal usually becomes inediblely peppery when steeped. Perhaps young juicy galangal might work.
This is genius. Really spectacularly good. I made it today, and used more galangal but steeped it for a shorter amount of time (6 hours) than called for. I added a half teaspoon of salt. It has a beautiful aroma, spicy and resinous and woody, with a dry tannic finish. Really unusual for ice cream, and almost savory. My friends and I ate it directly from the ice cream maker with spoons. But we were debating whether it would be good with some kind of lemon grass, or makrut lime leaf, pound cake.