| I1: | 🫚 | ginger |
|---|---|---|
| I2: | 🍬 | 1 cup sugar |
| I3: | 🥛 | 3 cups half and half |
| I4: | 🥚 | 6 large egg yolks |
| I5: | 🧂 | ¼ tsp salt |
| Step 1: | Boil some water and cook ginger to over 170°F |
|---|---|
| ↖ | I1: 🫚 ginger |
| Step 2: | Food process ginger with sugar together |
| ↖ | I2: 🍬 1 cup sugar |
| Step 3: | Sous vide at 175F for an hour |
| ↖ | I3: 🥛 3 cups half and half |
| ↖ | I4: 🥚 6 large egg yolks |
| ↖ | I5: 🧂 ¼ tsp salt |
| Step 4: | Blend on low to dissolve clumping |
| Step 5: | Churn |
Ginger causes milk to clump. You can prevent this by cooking the ginger ahead of time and breaking down the enzyme which causes the milk to clump. If you do still get some clumping, you can either filter it out, or you can use a blender on low to break it up and get a smooth texture.
Ginger can be replaced with pickled ginger. Pickled ginger has the same flavor and doesn't cause clumping, but it doesn't have the same warming feeling that fresh ginger will provide.
(variant 1 is lost to time)
## Variant 2 (5/26/23): I1: ginger I2: 1 cup sugar I3: 3 cups half and half I4: 6 large egg yolks I5: ¼ tsp salt I1 O1: Boil some water and cook ginger to over 170°F I2 O2: Food process ginger with sugar together I(3-5) O3: Sous vide at 175F for an hour O4: Blend on low to dissolve clumping O5: Churn ### Notes: Ginger causes milk to clump. You can prevent this by cooking the ginger ahead of time and breaking down the enzyme which causes the milk to clump. If you do still get some clumping, you can either filter it out, or you can use a blender on low to break it up and get a smooth texture. Ginger can be replaced with pickled ginger. Pickled ginger has the same flavor and doesn't cause clumping, _but_ it doesn't have the same warming feeling that fresh ginger will provide. (variant 1 is lost to time)