Honey Ginger Ice Cream
Indulge in the luxurious fusion of sweet and spice with this Honey Ginger Ice Cream recipe, a perfect balance of creamy decadence and aromatic warmth. Featuring fresh grated ginger steeped in a rich custard base of heavy cream, whole milk, and egg yolks, this homemade ice cream is sweetened naturally with golden honey and finished with a hint of vanilla extract. The ginger adds a subtle zing, creating a unique and refreshing contrast to the velvety texture of the ice cream. Ideal for brightening any dessert spread or simply enjoying on its own, this artisanal treat is both sophisticated and comforting. With just 30 minutes of active preparation and a touch of patience while it chills and churns, you’ll create a dessert worth savoring. Perfect for ginger lovers or anyone seeking a refreshing twist on classic ice cream!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 2 tablespoons Fresh ginger root, grated
- 0.5 cup Honey
- 1 tablespoon Granulated sugar
- 4 Egg yolks
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
Instructions
In a medium saucepan, combine the heavy cream, whole milk, and grated ginger. Heat over medium heat until the mixture is steaming but not boiling, stirring occasionally. Remove from heat and let the ginger steep for 20 minutes.
Strain the cream mixture into a bowl using a fine-mesh sieve to remove the ginger pieces. Return the strained liquid to the saucepan.
In a separate medium bowl, whisk together the egg yolks, honey, granulated sugar, and salt until smooth and pale yellow.
Gradually pour about 1/2 cup of the warm cream mixture into the egg yolk mixture while whisking constantly to temper the eggs and prevent curdling.
Slowly whisk the tempered egg mixture back into the saucepan with the rest of the cream mixture.
Cook the custard over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until it thickens enough to coat the back of the spoon. This should take about 7-10 minutes. Do not let it boil.
Remove the saucepan from heat and stir in the vanilla extract.
Pour the custard into a bowl and let it cool to room temperature. Once cooled, cover the bowl and refrigerate the custard for at least 4 hours or overnight, until thoroughly chilled.
Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions, until it reaches a soft-serve consistency.
Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
Nutrition Facts
Calories |
2402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.0 g | 238% | |
| Saturated Fat | 107.0 g | 535% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1247 mg | 416% | |
| Sodium | 881 mg | 38% | |
| Total Carbohydrate | 127.2 g | 46% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 123.1 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 400 mg | 31% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 561 mg | 12% | |
*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.
