Frozen Ginger Cream
Indulge in the perfect balance of creamy decadence and zesty warmth with Frozen Ginger Cream, a luxurious homemade frozen dessert that will awaken your taste buds. Infused with the bold, aromatic flavor of freshly grated ginger, this rich custard-based ice cream offers a silky-smooth texture thanks to a blend of heavy cream, whole milk, and lush egg yolks. Crystallized ginger pieces add delightful bursts of sweetness and chewiness in every bite. Carefully crafted through traditional techniques like tempering and churning, this ginger-spiced treat delivers a gourmet experience with just the right hint of spice and sweetness. Ideal for both casual gatherings and elegant entertaining, serve this refreshing dessert in bowls or cones for a show-stopping finale to any meal. Perfect for ginger lovers and adventurous foodies alike, Frozen Ginger Cream is the ultimate blend of creamy comfort and sophisticated flavor.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 2 tablespoons Fresh ginger (grated)
- 0.75 cup Granulated sugar
- 4 large Egg yolks
- 1 teaspoon Vanilla extract
- 2 tablespoons Crystallized ginger (chopped)
Instructions
In a medium saucepan, combine the heavy cream, whole milk, and grated fresh ginger. Heat over medium heat, stirring occasionally, until it begins to steam but does not boil. Remove the saucepan from heat and allow the ginger to steep for 15 minutes.
In a mixing bowl, whisk together the granulated sugar and egg yolks until the mixture is pale and thick.
Slowly pour the warm ginger-infused cream mixture into the bowl with the egg yolks while whisking constantly. This tempers the eggs and prevents them from curdling.
Pour the mixture back into the saucepan. Heat over low to medium heat, stirring constantly with a wooden spoon or silicone spatula, until the custard thickens enough to coat the back of the spoon. Do not let it boil.
Remove the custard from heat and stir in the vanilla extract. Pour the mixture through a fine-mesh sieve into a large bowl to remove any solid pieces of ginger.
Cover the bowl with plastic wrap, pressing the wrap directly against the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or until thoroughly chilled.
Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions. During the last few minutes of churning, add the chopped crystallized ginger for added texture and flavor.
Transfer the frozen ginger cream to an airtight container and freeze for at least 2 hours to firm up before serving.
Serve scooped into bowls or cones, and enjoy this creamy, zesty dessert!
Nutrition Facts
Calories |
2611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.0 g | 238% | |
| Saturated Fat | 107.0 g | 535% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1247 mg | 416% | |
| Sodium | 288 mg | 13% | |
| Total Carbohydrate | 178.5 g | 65% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 174.3 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 406 mg | 31% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 476 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
