This month, Guild Wars 2 is celebrating its 5th anniversary and just announced its next expansion, Path of Fire. I am extremely excited! These past few weeks I’ve found myself playing the game a lot more. I have been spending a lot of time in this season’s pvp league. I managed to finish my goal and finally get the Wings of Ascension backpiece. I am excited for this season to come to an end and to get ready for the next one. With the announcement of legendary armor being added to pvp, I know I will be spending even more time in that game mode. I can’t do raids so this might be my only way to get some sweet legendary armor for my necromancer.
For the month of August, I will be cooking several Guild Wars 2 recipes to celebrate five wonderful years of gameplay. Our first recipe is a bowl of ginger-lime ice cream. This flavor combination for ice cream has always intrigued me and I was not sure it would work. I was worried that lime juice mixing with my dairy ice cream base would have weird effects. To my surprise, the lime meshed beautifully with my ice cream base. This might be my favorite ice cream I’ve made to date. The heavy lime flavor from the ice cream is complemented perfectly by the small chunks of candied ginger. The ginger gives the ice cream a nice little kick. This ice cream is the perfect way to cool yourself this summer.
2 1/2 cups heavy cream
1 cup milk
¾ cup (155 g) sugar
1 vanilla bean, split
1 lemongrass stalk
2 ½ knob of ginger, sliced
15 gram ginger, shredded
2 limes, sliced
4 limes, zested and juiced (just under ¾ cup)
4 eggs yolks
pinch of salt
70 g candied ginger, cut into small pieces
In a bowl, combine the heavy cream, milk, lemongrass, sliced ginger, and 2 sliced limes. Allow this to sit in the refrigerator for at least an hour.
Pour the contents from the bowl into a saucepan. Add the vanilla bean, sugar, and salt. Heat over medium-high heat and stir to combine together. Bring to a boil. Reduce the heat and heat for 20 minutes. Make sure to stir so the dairy does not stick to the bottom of the pan.
In a bowl, combine the egg yolks, lime zest, lime juice, and shredded ginger. Mix until everything is combined.
Once the mixture in the saucepan has been heated for 20 minutes as previously instructed, remove it from the heat. Remove the large chunks, such as the sliced lime, from the cream mixture. Slowly introduce the hot mixture into the egg yolk mixture. You want to do this slowly (about a half cup at a time) and to be continuously whisking to avoid cooking the eggs too quickly.
Once you’ve added ¾ of the hot mixture into the bowl, return to the saucepan. Warm the mixture up. While the mixture is cooking a second time, scrape the seeds from the vanilla bean and add them. Heat until the cream mixture has reached a temperature of 180°F.
Pour the ice cream base into a bowl. Cover and refrigerate for at least one hour (overnight is best).
Follow the instructions of your ice cream maker to finish up the ice cream. Place in a freezer-safe container and let it freeze overnight. When you want to serve the ice cream, remove it from the freezer 10 minutes before scooping for an easier scoop.