Ginger Ice Cream

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge in the refreshing and exotic flavors of ginger with this delectable ginger ice cream recipe. Made with a creamy base, this dessert is infused with the warm and spicy notes of ginger, creating a unique and delightful treat for your taste buds. Whether enjoyed on its own or paired with other desserts, this homemade ginger ice cream is sure to be a hit. Prepare to be transported to a world of sweet and tangy flavors with every spoonful of this irresistible frozen delight.

Keywords: ginger, ice cream, recipe, homemade, dessert

Ginger ice cream recipe details

Ginger ice cream recipe, recipe Rating: 4.5
Number of votes:102

A ginger-lover’s delight! Even those not all that fond of ginger will find that this is a wonderful accompaniment to fruity deserts, especially those with apples. You can adjust the strength of the ginger by adding more (or less) finely diced crystallized/candied ginger as you do the freezing. Start with 1/4 cup, then add more as desired in subsequent batches. Note: This can be made and stored in the freezer for up to a week…but it won’t last that long!

Ready in: 6 hours 20 mins

Ingredients

Serves: 8

• 1/2 cup granulated sugar
• 1/4 cup finely grated (not micro-planed) peeled fresh gingerroot
• 2 Tablespoons water
• 4 large egg yolks
• 2 cups half-and-half
• 1 cup heavy cream
• 1 teaspoon vanilla
• 1/4-1/2 cup finely diced crystallized (or candied) ginger

Preparation method

Prep: 6 hours | Cook: 20 mins

1. In a 3-quart heavy saucepan, cook the sugar, grated gingerroot and water over moderate heat, stirring occasionally, for about 5 minutes. Add the half-and-half and bring just to a simmer.
2. Meanwhile, in a medium mixing bowl, lightly whisk the egg yolks.
3. Temper the egg yolks by very slowly adding about half the hot half-and-half mixture to them while whisking rapidly. Slowly pour the tempered mixture back into the pan while whisking. You have now made the custard mixture.
4. Cook the custard mixture over medium low to medium heat, stirring constantly, until a thermometer registers 170°F. Do not let allow this to boil! Immediately remove it from the heat.
5. Pour the custard into a clean bowl. (If you see any scrambled egg pieces in the custard, pour the custard through a sieve into the bowl). Stir in the cream and vanilla. Allow the custard to cool a bit. Cover the custard with plastic wrap (being sure to cover the surface of the custard to prevent a “skin” from forming!) and refrigerate until cold, at least 3 hours, and up to 1 day.
6. Freeze the custard per your ice-cream maker’s instructions, adding the finely diced crystallized ginger three fourths of way through the freezing process. Transfer the ice cream to an airtight container and put it in freezer to finish hardening.