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White Chocolate-Ginger Ice Cream with Chocolate Covered Peanuts
 Sounds like an interesting combination? It is. As you may or may not know, I don't really like white chocolate. However, Room for Dessert is slowly changing my opinion of the stuff. I will never be a die-hard white chocolate fan, but I won't be avoiding a tasty-sounding dessert that, to my former dismay, contains white chocolate. I cut down on the steeping time because I wanted a milder ginger flavor, partially because I wanted other members of my household to actually eat it and partially because I was short on time. Honestly though, I think the ginger flavor may have been overwhelming had I steeped the milk for a full hour. Good thing I altered it, or I would have had an entire tub of this all to myself.  My favorite part of this ice cream was definitely the chocolate covered peanuts. I used salted peanuts, as opposed to raw peanuts, and toasted them on the stove instead of roasting them in the oven. I could eat these nuts all on their own, but they do add a little flair to the ice cream that would have been lacking otherwise.  I sliced a two ounce piece of ginger into very thin coins. I threw them into a pot and covered them with water. I brought the water to a boil and kept on cooking it for two more minutes before draining the water out of the pot. I added a cup of milk, a cup of heavy cream, and half a cup of sugar to the pot and put it back on the stove. I turned the heat on and simmered the cream until it was warm. I poured a slurry of the warmed cream into egg yolks that I had whisked together and whisked it together quickly to avoid scrambling the eggs. I scraped the egg yolks back into the saucepan and began cooking the mixture once again. Over low heat, I constantly stirred the mixture until it was thick enough to coat the back of my spatula. Once it had become a custard, I strained the cream mixture through a sieve into a bowl containing seven ounces of white chocolate. I mixed everything together, using my spatula, until the white chocolate had melted. I added the remaining cup of heavy cream and set the custard aside until it was cool and ready to be churned.  In the meantime, I started to make the chocolate covered peanuts. The process was so simple that I will definitely be making these again when I want a salty-sweet snack to nibble on. I toasted a cup of peanuts in a dry skillet while I melted five ounces of dark chocolate in a glass bowl set over simmering water. I dumped the peanuts into the chocolate, tossed the nuts to coat them thoroughly, and spread them onto a baking sheet lined with plastic wrap. After the chocolate had cooled, I removed the bark from the baking sheet. I roughly chopped it into bite-sized pieces to be mixed into the ice cream. I poured the white chocolate custard into the ice cream maker, which was running, and let it churn for twenty minutes, when the ice cream was frozen and thick. Finally, I folded in the chocolate covered peanuts and transferred the ice cream into a tupperware container, placing it into the freezer to chill. I would not advise serving this ice cream to the faint of heart, as it is a bit spicy. I also would not dish up a bowl to a strictly-vanilla kind of eater. If you do have adventurous friends, this ice cream might just be for you.   related searches : White
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