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Fresh Ginger Ice Cream with Fresh Peaches

Fresh Ginger and Fresh Peach Ice Cream

China Moon Cookbook

 Jennifer said this was “The Best Ginger Ice Cream ever” and she is right we added fresh peaches because it is summer time in the South. 

1/3 cup war

½ cup plus 2 tablespoons sugar

¼ cup, packed of grated or pureed ginger

1 cup whole milk

2 extra large eggs

1 cup cold heavy cream

1 teaspoon, freshly squeezed lemon juice

½ cup fresh peaches, peeled and finely chopped. 

 To make ginger syrup: Combine the water and ¼ cup of the sugar in a small heavy saucepan. Bring to a steaming near -simmer over moderate heat, stirring to dissolve sugar. Add ginger, stir to blend, then bring the mixture to a boil. Reduce hit to maintain a weak simmer and simmer for 5 minutes. Remove the pot from the heat. 

In a large saucepan, combine 2 tablespoons of the sugar with the milk. Bring to a near simmer, stirring to dissolve the sugar. Remove from the heat, then carefully scrape the ginger sugar syrup into the milk mixture, stir to combine, cover pot to hold the heat and set saucepan aside and steep for 20 minutes. 

Briskly beat egg yolks with the remaining ¼ cup of sugar until mixture is thick and pale yellow.

Place heavy cream in a large bowl and nest in a larger bowl of ice, Place a fine-mesh sieve alongside.

When the steeping time is up, return milk mixture to scalding, stirring as it heats. Slowly drizzle about ¼ cup of the hot milk into the beaten eggs, whisking as you

pour. Immediately scrape the tempered egg mixture into the hot milk, whisking to combine. Cook over moderate heat until thermometer reads 180 degrees, as to not

scramble the eggs.

Immediately pour the hot custard through the sieve into chilled cream. Press down on ginger solids as to extract all juices, then scrape the bottom of the sieve clean, discard ginger. Let mixture cool completely.

Just before freezing, add the lemon juice and put into ice cream maker.

Right before Ice cream is ready fold in the fresh chopped peaches and return to freezer.