More and More Ice Cream

I may have mentioned last year that my son was not able to take his new ice cream maker back to Costa Rica with him. Thank God for baggage limits. So, the ice cream making continues.

The first recipe was made for my girl's night deck party this past spring. The theme was herb-inspired so we concluded the meal with lemon mint ice cream. If you like lemon you will love this.

LEMON ICE CREAM WITH MINT
Recipe: Bruce Weinstein

2 large eggs
1 C. sugar
1/2 C. fresh lemon juice (5-6 large lemons)
2 TBLSP. butter
1 TSP. lemon extract
2 C. light cream
2 Tblsp. minced fresh mint leaves

Combine eggs, sugar, lemon juice and butter in top pan of a double boiler placed over simmering water. Beat mixture constantly until thickened, about 15 minutes. Allow lemon curd to cool slight then stir in lemon extract, cream and mint leaves. Cover and refrigerate until very cold.

Stir the custard well then freeze in ice cream machine. It will be soft but ready to eat. Or, freeze at least 2 hours for firmer ice cream.
We served this alongside lemon thyme bars that Kathy created. Wow, lots of lemon at that meal. It was bliss!

This next ice cream recipe was absolutely sublime. This concluded another outdoor deck party that I hosted this summer. YUMM-O!

GINGER ICE CREAM
Recipe: Bruce Weinstein

3/4 C. sugar
3 large eggs
2 Tsp. cornstarch
one 4" piece fresh peeled ginger
1 C. milk
1 1/2 C. heavy cream
1/2 Tsp. vanilla
2 Tblsp. finely chopped crystallized ginger

Beat sugar into eggs until thickened and pale yellow. Beat in cornstarch and set aside.
Slice ginger into 1/2" pieces and combine with milk in heavy medium saucepan. Bring to a boil then remove from heat and let steep for 15 minutes.
Remove the ginger with a slotted spoon and slowly beat the warm milk into the eggs and sugar. Pour the entire mixture back into the saucepan and place over low heat. Stir constatnly with a whisk or wooden spoon until custard thickens slightly. Do not let mixture boil unless you want scrambled eggs. And we don't!
Once thickened remove from heat and pour custard through a strainer into a large, clean bowl.
Allow custard to cool slighty then stir in cream and vanilla.
Cover and refrigerate until very cold.
Stir the chilled custard then freeze in your ice cream maker according to machine's instructions (mine usually takes 30-40 minutes)
Add the crystallized ginger when ice cream is partially frozen (about 1/2 way through the freezing process)
Can be eaten right away, if desired. Or freeze at least 2 hours for firmer ice cream.

I thought I had crystallized ginger for this recipe but realized it was just ginger candy, uncrystallized. I ended up cutting into small pieces and adding that instead. SIt was still way yummy, just chewier bits of ginger. Either way it was delicious.