You know, there are times we all have in the kitchen when we stumble up on a recipe that sounds so good. And we make that recipe and damn, it's oh so good. Better than expected, delicious to the point of obsession, different and fresh.... and this, my friends, is one of those times and definatley one of those recipes.
I would love to thank Ruth at Once Upon a Feast for making me use ginger. I like ginger but don't use it very often and dear Lord... I dont know why! But all that will change.. because I have here a fine ginger recipe...... that you MUST try... especially since summer is upon us.
Ginger Ice Cream with Vanilla Bean and Maple Rum Bananas
2 cups whole milk
2 cups whipping cream
1/2 cup chopped fresh ginger
1/2 vanilla bean, split, seeds scraped
8 large egg yolks
3/4 cup sugar
1 cup maple syrup
1/4 cup dark rum
5 bananas sliced
For Ice Cream
Bring first 4 ingredients to a simmer over medium heat. Remove from heat, cover and let steep 20 minutes or more. Bring mixture back to simmer over medium heat again. Strain into medium bowl.
Whisk egg yolks and sugar in large bowl until pale yellow. Gradually, whisk in hot milk mixture. Return mixture to same saucepan and stir over medium heat... pay close attention here and DO NOT, FOR THE LOVE OF GOD, LET THIS BOIL! Stir until mixture thickens and leaves a path on back of spoon when finger is drawn across, about 4 minutes. Strain custard into bowl and let chill for at least 2 hours. Process custard in ice cream machine. Transfer to covered container and freeze until firm.
Stir syrup and rum in skillet over medium heat. Add sliced bananas to mixture and heat through. Spoon over ginger ice cream and freak out at how good it all is.....