So what's churning baby? Tonight it's glace au gingembre (ginger ice cream) with candied ginger. A batch of lavendar creme anglaise is also chilling in my fridge, awaiting the dreaded churn. While trolling the avenue President Wilson farmers market last Wednesday, I came to a screaching halt in front of the spice and herb stand. I wanted to buy one of everything but was able to somewhat able control my wallet and limit my spree to the above items.
On the subway home, I realized that I had no eggs or cream but fortunately my Place Monge farmers market is also open on Wednesdays so upon exiting the subway I ran smack in to the egg lady. Luckily she wasn't carrying any eggs so I bought half a dozen along with some fresh, like really fresh, like just off the farm fresh (!), milk and heavy cream.
I used the standard vanilla ice cream/creme anglais recipe, however I used only 4 eggs and omited the vanilla for this recipe as I wanted the full force of the ginger and the lavendar. After step 4, I divided one recipe into 2 pots and added 2 tablespoons of powdered ginger into one and 2 tablespoons of lavendar buds into the other.
I put the ginger mix into the ice cream machine and hit the button. I cut the candied ginger into tiny dice and added it to the machine. It's in the freezer chilling as I type so I'll let you know how it tastes tomorrow morning. I have a feeling that I could have added a tad less powdered ginger ;-)