Ginger Ice Cream
This ginger ice cream recipe combines the warmth of freshly grated ginger with the cool, creamy texture of homemade ice cream. Infused with ginger's spicy kick, this unique dessert offers a perfect balance of sweet and heat. Ideal for both casual get-togethers and festive occasions, it’s sure to become a favorite treat for all seasons.
Equipment
- 1 Ice Cream Maker
- 1 Box Grater or Microplane (for grating ginger)
- 1 Saucepan (for heating the milk and cream)
- 1 Fine Mesh Strainer (for straining the ginger mixture)
- 1 Mixing Bowl (for whisking the egg yolks and sugar)
- (1) Whisk
- 1 Spatula (for transferring ice cream to container)
- 1 freezer-safe container (for storing ice cream)
Ingredients
- 2 cups Heavy Cream
- 1 cup Whole Milk
- 1/4 cup Fresh Ginger grated
- 3/4 cup Sugar
- 5 Egg Yolks
- 1 teaspoon Vanilla Extract
- Optional: 1/2 teaspoon Ground Cinnamon for added warmth
- Optional: 1/4 cup Candied Ginger chopped, for extra texture
Instructions
Prepare the Ginger Base:
- Peel and grate the fresh ginger using a microplane or box grater. In a medium saucepan, combine the heavy cream, whole milk, and grated ginger. Heat over medium heat, stirring occasionally. Once it reaches a simmer, reduce the heat and let the ginger infuse for 10–15 minutes. Stir occasionally to ensure the flavors blend.
Make the Custard:
- In a mixing bowl, whisk together the egg yolks and sugar until the mixture becomes pale and smooth. Once the milk and cream mixture has infused with ginger, strain it into the egg yolk mixture, discarding the ginger solids. Whisk constantly while adding the hot mixture to temper the eggs.
Cook the Custard:
- Pour the tempered mixture back into the saucepan and cook over low heat, stirring constantly. Continue cooking until the custard thickens enough to coat the back of a spoon, around 5–7 minutes. Do not let it boil.
Cool the Custard:
- Once thickened, remove the custard from the heat and strain it again to remove any bits. Let the custard cool slightly before transferring it to an airtight container. Refrigerate for at least 4 hours or overnight to fully chill.
Churn the Ice Cream:
- Once the custard is fully chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions, typically 20–30 minutes.
Freeze the Ice Cream:
- After churning, transfer the ice cream to a freezer-safe container. Smooth the top with a spatula, cover it, and freeze for at least 4 hours or until firm.
Serve and Enjoy:
- Once the ice cream is fully frozen and firm, scoop and serve. Optionally, garnish with candied ginger or a drizzle of honey.
Notes
- Chilling Time: The custard must be fully chilled for at least 4 hours, preferably overnight. This helps it churn to the right consistency and ensures a smooth texture.
- Customization: Feel free to adjust the level of ginger in the recipe. If you prefer a milder flavor, reduce the amount of ginger, or infuse it for a shorter period of time.
- No Ice Cream Maker?: If you don’t have an ice cream maker, you can freeze the mixture in a shallow container and stir it every 30 minutes for a few hours to break up any ice crystals. This method won't be as creamy, but it will still yield a tasty dessert.
- Dairy-Free Version: Swap the whole milk and cream for coconut milk or almond milk to make this recipe dairy-free. Coconut milk will enhance the natural ginger flavor and provide a richer texture.