Ginger Ice Cream
Indulge in the creamy, aromatic delight of homemade Ginger Ice Cream, a sophisticated frozen dessert that combines the warming spice of fresh ginger with the luscious richness of a custard base. This recipe perfectly balances the zingy heat of grated ginger, infused deeply into a blend of whole milk and heavy cream, with the sweetness of granulated sugar and the comforting hint of vanilla. Crafted with care, the silky custard is thickened with egg yolks for a decadent texture, then strained for smoothness before being churned into velvety ice cream. Ideal for those who love unique, gourmet flavors, this refreshing treat is perfect to serve after a spicy meal or alongside a warm dessert for a striking contrast. Whether enjoyed on its own or paired creatively, Ginger Ice Cream will leave your taste buds tingling with delight.
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Recipe Information
Ingredients
- 2 cups Whole milk
- 1 cup Heavy cream
- 3 tablespoons Fresh ginger
- 0.75 cup Granulated sugar
- 4 Egg yolks
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Peel and grate the fresh ginger into small shreds. Set aside.
In a medium saucepan, combine the milk, heavy cream, grated ginger, and half the sugar (3/8 cup). Heat the mixture over medium heat until it just begins to simmer. Do not allow it to boil.
Remove the saucepan from the heat and let the ginger infuse into the milk mixture for 15 minutes.
In a mixing bowl, whisk together the egg yolks, the remaining sugar (3/8 cup), and the salt until the mixture is pale yellow and thick.
Slowly pour a ladle of the warm milk mixture into the egg yolks while whisking constantly to temper the eggs.
Gradually pour the tempered egg mixture back into the saucepan with the remaining milk mixture, stirring continuously.
Return the saucepan to the stove and cook over low heat, stirring frequently, until the mixture thickens slightly and coats the back of a spoon (about 170°F/77°C). Do not let it boil or the eggs may curdle.
Remove the saucepan from the heat and strain the custard through a fine-mesh sieve into a clean bowl to remove the ginger pieces.
Stir in the vanilla extract and let the custard cool to room temperature. Cover and refrigerate until fully chilled, at least 4 hours or overnight.
Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions.
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
Nutrition Facts
Calories |
1916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.8 g | 146% | |
| Saturated Fat | 63.5 g | 318% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1037 mg | 346% | |
| Sodium | 890 mg | 39% | |
| Total Carbohydrate | 178.9 g | 65% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 174.7 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 695 mg | 53% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 892 mg | 19% | |
*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.
