Ginger Ice Cream
Fresh ginger gives this homemade ice cream a warm, spicy edge that balances well against a sweet cream base. The ginger is steeped into the custard before churning, so the heat comes through evenly in every scoop. Allow about 1 hour of active prep plus several hours of freezing time.
Equipment
- Ice Cream Maker
- Saucepan
- Mixing Bowls
- Whisk
- Grater
Ingredients
- 2 cups heavy cream Preferably organic for the richest flavor.
- 1 cup whole milk
- 1 cup granulated sugar
- 1 piece fresh ginger Peeled and grated, about 2 inches.
- 4 large egg yolks Preferably free-range.
- 1 teaspoon vanilla extract
Instructions
- In a saucepan, combine the heavy cream, whole milk, and freshly grated ginger. Heat over medium-low heat until it begins to simmer, then remove from heat and let it steep for 30 minutes to allow the ginger flavor to infuse.
- In a separate mixing bowl, whisk together the sugar and egg yolks until the mixture becomes pale and thick.
- Slowly whisk the ginger-infused cream into the egg yolk mixture, tempering it to avoid curdling. Return the mixture to the saucepan.
- Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon (around 170°F or 77°C). Do not allow it to boil.
- Remove from heat, stir in the vanilla extract, and strain the mixture through a fine-mesh sieve to remove the ginger solids.
- Chill the mixture in the refrigerator for at least 4 hours or overnight. Once chilled, churn in an ice cream maker according to the manufacturer's instructions.
Notes
Tammy’s Tips: For an additional layer of flavor, you can steep a few crushed cardamom pods alongside the ginger. If fresh ginger is unavailable, ground ginger can be used, but start with 1 tablespoon to avoid overpowering the mix. For a vegan alternative, use coconut milk and a plant-based sweetener.
Serving Suggestions: Serve ginger ice cream in a pre-chilled bowl. Garnish with candied ginger slices and a sprig of mint for a pop of color. A paired ginger biscuit or green tea can complement the dessert, enhancing its spicy notes.
Tried this recipe?Rate This Recipe!
