Ingredients

The following ingredients have 4 Servings
  • 2 cups heavy cream
  • 2 cups whole milk
  • 3/4 cup sugar
  • 2 ounces of chopped wild or domestic ginger, (or mint)
  • 3 tablespoons maple syrup
  • 3 tablespoons corn starch

Instruction

  • Save about 1/4 cup of the milk back to dissolve the corn starch in later. Heat the rest of the milk, the cream, sugar and ginger to the steaming point, about 160 degrees. Turn off the heat, cover the pot and let steep for at least 2 hours, and up to overnight. To steep, let the mixture cool to room temperature on the stove, then pour it into a lidded container and refrigerate.
  • Strain the mixture and pour it back into a pot. Turn the heat on medium to heat it up again slowly. While it is heating, whisk the corn starch in with the remaining milk until it is dissolved. Stir the cornstarch mixture into the ice cream base. Stir in the maple syrup. Stir the ice cream base frequently until it gets back to the steaming point, then stir it constantly for 8-10 minutes. You need to do this to get the mixture to set up correctly.
  • Turn off the heat cool the mixture. I do this by filling a large bowl with ice and then nestling a smaller bowl inside the larger bowl. Pour the ice cream base into the smaller bowl, then stir frequently to cool it rapidly. When the ice cream base is cool, put it in your ice cream maker and follow its directions.