My friend Brandon picked 5.88. I met Brandon through Twitter and mutual friends. If it’s baseball season, you will find him at the Padres game. He’s one of those people I was destined to know in life, one way or another. I consider him a very dear friend and love spending time with him. He picked a beautiful book and recipe, seems very fitting.
Here’s a song…
#5 – The Kinfolk Table, Recipes for Small Gatherings by Nathan Williams. This is a new book in my collection, it was just released this September and I had it on pre-order. Williams is the founding editor of Kinfolk magazine, which I subscribe to. It is a gorgeous book-like magazine that features a collaboration of writers, photographers, stylists, etc. to give the reader ideas for a “natural approach to entertaining”. The magazine is beautiful, filled with amazing pictures and warm ideas for your gathering, whether you’re entertaining for two or 50. I just wish there were more recipes in the magazine. I was really, probably ridiculously, excited for The Kinfolk Table because I knew it would be full of recipes. It does not disappoint. With the same collaborative approach as the magazine, Williams collected recipes and stories from home cooks across the world. Each cook has a small page feature with their recipe attached, and the photography is gorgeous. It reads like the magazine does, very natural, simple and elegant. I love this book.
.88 – page 88 is a recipe for Ginger Ice Cream with Kumquat Compote. This particular recipe was contributed to the book by Diana Yen, a food stylist and caterer from Brooklyn. She and her team are coming out with a cookbook this Spring. I was really happy to open to this page! While I haven’t made this recipe, I have made ice cream and enjoy doing so. There really might be nothing better than homemade ice cream. It is so good. Dust off that ice cream maker you received as a wedding gift and treat yourself (possibly the fam, if they should be so lucky) to a bowl of homemade loveliness. It will make everything better, at least for a little while.
Ginger Ice Cream with Kumquat Compote adapted from The Kinfolk Table.
Ginger Ice Cream
- 1 cup fresh ginger, peeled and coarsely grated
- 1 cup + 2 tablespoons sugar
- 3 cups whole milk
- 2 cups heavy cream
- 1 vanilla bean
- 2 large egg yolks
Place the ginger in a a large saucepan and cover with cold water (about an inch above the ginger). Bring to a boil over medium-high heat, reduce heat to medium-low and simmer for about 5 minutes (this makes the kitchen smell AMAZING!). Drain the ginger and discard the liquid.
Return drained ginger to the saucepan and add the sugar, milk, cream. Split the vanilla bean and scrape the seeds, discarding the pods.
Add vanilla seeds to the pan and bring to a simmer over medium heat.
Meanwhile, whisk the egg yolks in a large bowl.
Until they turn pale in color.
At this point, I would have someone help you. The book recommends wrapping a damp towel around the base of the bowl to keep it steady. I found an extra set of hands made it easier. Very slowly, whisk in about 1/4 cup of the simmering ginger mixture. Slowly pour in the remaining mixture, whisking constantly.
Return mixture to the pan and cook, stirring constantly, over medium-low heat for 10-12 minutes. Don’t allow the mixture to come to a boil. When it is thick enough to coat the back of a spoon, it is done. Remove pan from the heat and allow to steep for 30 minutes.
Strain mixture into a large bowl (use a fine-mesh strainer) and discard the solids. Cover the bowl with plastic wrap and refrigerate until the mixture is completely chilled, at least two hours. This is very important, do not rush it. The longer your mixture cools, the better. In fact, you can make the base up to two days before churning.
Churn the mixture in an ice cream maker according to the manufacturer’s instructions.
Transfer ice cream to a 1-quart container and freeze until firm, at least two hours.
- 1 cup sugar
- 1 cup water
- 1 pound kumquats, scrubbed, halved, and seeded
- 2 star anise pods
- 2 cardamom pods
- 2 slices of fresh ginger
Stir the sugar and water together in a large saucepan. Bring to a boil over medium-high heat, stirring until all of the sugar is dissolved. Stir in the kumquats, star anise, cardamom, and ginger and return to a boil.
Reduce heat to medium and simmer for about 40 minutes until thickened and jam-like.
Transfer to a jar.
Compote can be made up to 3 days in advance. Keep it stored in the refrigerator in an airtight container.
Serve the ice cream with the compote.
Serve it in a beautiful glass, a dessert this lovely deserves a special serving dish. I had it with coffee this morning. Seriously, it was an amazing Sunday breakfast!
I love this recipe, especially the ginger ice cream. I might have to try some of the ice cream with chocolate sauce, that is a little more my style. The compote is gorgeous, as you can see, and tastes delicious. It has that sweet, candied citrus flavor with a hint of the bitterness; it goes very well with the ginger. Really, a great holiday dessert; especially for those of us who live in San Diego. It has all of those warm winter flavors but in a cool dessert.
I encourage you to try this recipe. It will impress your dinner guests with it’s sophistication and beauty. Be sure to #TheIncidentalSpoon and follow the blog so you don’t miss a thing!