DESSERT、WORLD COOKING RECIPE

JAPANESE. GINGER ICE CREAM ("Shouga no ice cream")

Schedule time
80 minutes
Origin
Japanese dish
Recommended time to eat
Lunch or dinner
Recommended for
All peploe except for infants.
Accompanied drink
Green tea, Coffee, tea.
Composition(Per 100g or 3.5 oz)
Energy 219Kcal, Water 63.37%, Protein 3.39%, Fat 14.09%, Carbohydrates 19.22%, Fiber 0.04g, Ash 0.55%, Calcium 76.13mg, Phosphorus 106.69mg, Iron 0.56mg, Sodium 34.4mg, Potassium 117.03mg, Retinal 144.63mg, Carotene 42.99micron,Retinal Potency 547IU, Thiamin 0.04 mg, Riboflavin 0.14 mg, Niacin 0.035mg, Ascorbic acid 0.1mg.
Composition was calculated based on the "Japanese Standard Tables of Food Composition".
Message from the Chef
In Japan, the ginger is a spice with the 1st many quantity consumed, Ex. Raw fish and rice(Sushi),Soy besns cake (Toufu),Row fish(Sashimi).
Ginger ice cream is sometimes eaten at the Japneies restaurant.
Ingredients(8 portions)
490g or 17 oz. milk
200g or 7 oz. cream
100g or 4 oz. egg yolk
160g or 6 oz. sugar
50g or 1 2/3 oz. of fresh ginger juice
1000g or 35 oz. total (1000g or 35 oz. in yield) 1400cc Over run
Directions
1. Use a grater for ginger.
2. Fresh ginger juice together the sugar and egg yolk.
3. Heat the milk to the blood temperature and stir into the egg yolk mixture.
4. Place a double-boiler and cook until the mixture is thick enough to coat the back of a wooden spoon. cool.
5. Add the cream.
6. Freeze immediately.

Photo
Top left: Fresh ginger

10 May 2000