(Written while cake is baking:) First, I would like to rave about beurre noisette. Browned butter. Whatever you want to call it. I wasn't sure how this would work, and was a little cautious making it. But ohhhhh my. Noisette means hazelnut in French, and it's called that because the butter turns brown and gets a delicious nutty flavor. Like a kind of unbelievable one. And oh-so-awesome. Just the batter for the cake is wonderful, I can't wait to see how it is cooked! And with the ice cream I picked... excited!
Which ice cream, then? The amazing delicious lemon ginger one that I used last month! It was so tasty, but I only got one spoonful of it and I didn't find the time to make it again. I was so excited when I realized I could do it for this month's challenge. I *do* have the recipe for you this time, unlike last month when I totally lied and never posted it. (Sorry.) I decided to try to be a little healthier and used half and half instead of heavy cream. I'll let you know if that turns out to be an ok thing.
Ok, it has all been made (and eaten!) now. The icecream was still really good, but I think that if you decrease the fat like that you *really* need to make it in an icecream maker. It was more icey than creamy. Which made it hard to bite with the cake. The cake itself was really good, as expected. I will definitely make it again! I decided for the ganache to use a cooking light recipe that I have made before to go on a (peanut butter chocolate) cake, which was delicious. Unfortunately, it was a little thick, so while it's still pretty, it's not quite as pretty as I wanted. I'll quit talking now and let you see the prettiness:
The Ginger Lemon Ice Cream recipe is one I tinkered with, while the others are straight from their original sources. Enjoy!Ginger Lemon Ice Cream
Yields about 1 quart
2/3 cup thinly sliced fresh ginger
2 cups heavy cream (or half & half, if you like)
1 1/2 cups whole milk
3/4 cup granulated sugar
Pinch of salt
Zest of 2 Lemons
5 large egg yolks
INSTRUCTIONS
Cut the ginger into thin slices. In a saucepan, place the ginger slices and add just enough water to cover. Bring the water to boil and blanch the ginger for two minutes. Drain. Save the ginger and discard the liquid. (This is important! Ginger has the lemon-like ability to curdle milk if not blanched.)
In a separate bowl, combine the finely grated lemon zest, sugar and milk. If you have a clean processor, throw the sugar and lemon zest into it. Mix with milk thoroughly until the sugar dissolves.
Place the reserved ginger back into the saucepan. Add the milk mixture, half a cup of cream and salt. Warm the mixture. Once warm, remove from the heat. Cover and steep for at least an hour or up to a whole day. I did overnight.
In a separate bowl, whisk the egg yolks.
Rewarm the ginger mixture. Remove the ginger slices with a slotted spoon. Dispose of the ginger. Slowly pour the warmed mixture in the egg yolks and continue to whisk.
Once combined, return the egg-ginger mixture to the saucepan. Over medium heat, stir the mixture constantly with a wooden spoon until it thickens and coats the spoon. Strain the mixture into a bowl and combine with the remaining cream.
Immediately chill the mixture in the freezer. Once thoroughly cooled, freeze it in your ice cream maker, according to the manufacturer’s instructions.
Get the other recipes by clicking below.
