Ginger Ice Cream with Blueberry Sauce
Ginger Ice Cream (makes 1 quart)
2 cups milk
4 tsp. cornstarch
1 1/4 cups heavy cream
1/3 cup sugar
2 tbsp corn syrup
1/4 tsp. kosher salt
1/3 cup chopped fresh ginger
2/3 cups chopped candied ginger
In a bowl stir together 1/4 cup milk and cornstarch; set aside. In a saucepan, whisk together remaining milk, cream, sugar, syrup, chopped fresh ginger and salt. Bring to a boil over medium-high heat. Cook for 4 minutes. Stir in the milk and cornstarch and bring to a boil. Cook until thick, about 2 minutes. Remove from heat and add chopped candied ginger. Let mixture cool (and steep) for about 30 minutes.
When the custard has cooled pour it into the ice cream maker and process according to manufacturers instruction. Remove from the ice cream maker, transfer to a freezer safe container and let set.
If you find that the amount of ginger is too spicy, strain the fresh ginger out before adding the candied pieces.
2 cups blueberries
1/4 cup sugar
juice of 1 lemon
1 tsp vanilla
In a small saucepan crush the blueberries. Add remaining ingredients and bring the mixture to a boil. Remove from heat and let thicken. Pour over ice cream once cooled and when ready to serve.