Kumquat Ice Cream

Kumquats keep well in the refrigerator.  I should know.  I bought these about a month ago!  I had fancy ideas, I suppose, but they kept sitting there, in the crisper drawer, week after week.  Finally I made them into ice cream tonight.  I am sure I will make some wonderful chocolate chocolate triple chocolate cake that will go swimmingly with this.  But for now, it is kumquat ice cream.  This has little pieces of rind throughout and is a nice tart yet sweet and creamy dessert.

Kumquat Ice Cream

2 cups kumquats, thinly sliced and seeds removed

2 tablespoons diced fresh ginger

1 cup water

1 cup sugar



Boil these together until the kumquats are very tender, about 30-45 minutes.  Cool.  Puree in food processor.



1 cup whipping cream

1 cup milk

2 eggs



Beat the eggs until foamy and add the cream and milk.  Heat over a double boiler until it has thickened, about 20 minutes.



Mix the kumquat mixture with the custard and cool to room temperature.  Then process in ice cream maker according to instructions.