Inspired by a flavor at my favorite ice cream store, Morelli’s, this dessert features sweet berries with the subtle kick of fresh ginger. Choose the ripest berries you can find.
2 cups sliced strawberries
1 cup granulated sugar, divided use
1/4 cup fresh lime juice
1 cup whole milk
1-inch piece fresh ginger, thinly sliced
3 egg yolks
2 cups whipping cream
1/4 teaspoon minced fresh peeled ginger
1. In a nonreactive bowl, combine the berries, lime juice and 1/4 cup sugar. Chill for at least 1 hour, then coarsely mash with the back of a spoon.
2. Meanwhile, in a saucepan over medium-low heat, combine the milk and sliced ginger. Heat for 10 minutes, stirring occasionally, then remove from the heat. Allow to cool to room temperature, then chill.
3. In a mixing bowl, whisk together the egg yolks and remaining 3/4 cup sugar until well combined. Whisk in the whipping cream, and then pour the ginger-steeped milk through a sieve into the bowl, pressing on the ginger to exract the liquid (discard the ginger pieces). Stir in the strawberry mixture and the minced fresh ginger, then transfer to an ice cream maker and freeze according to the manufacturer’s instructions.
Makes 1 quart ice cream (technically 8 servings). Preparation time: 1 hour 30 minutes.