Ginger Ice Cream Recipe
Homemade ice cream is delicious and surprisingly easy. With just 20 minutes of prep, create frosty treats ready for cones, floats, and more!
INGREDIENTS
1 cup heavy cream
1 1/2 cups half and half (divided use)
4 large egg yolks
1/2 cup sugar
pinch salt
2 tablespoons peeled, very finely grated fresh ginger
DIRECTIONS ON HOW TO MAKE GINGER ICE CREAM RECIPE
Place the heavy cream and 1/2 cup of the half and half in a heat-proof 1-quart capacity container or bowl and place a fine mesh strainer over the container. Set aside.
Place the egg yolks in a medium bowl anchored on a damp towel and set aside.
Warm the remaining cup of half and half, sugar and salt over a medium flame, swirling the pot occasionally until the mixture is steaming and small bubbles form on the bottom of the pan, a few minutes.
Dribble the hot half and half mixture into the yolks, whisking constantly. Return the mixture to the pot, place over a low flame.
Cook, stirring constantly with a heat-proof silicone spatula, scraping the sides and bottom of the pan, until the mixture begins to “stick” and/or measures 170ºF on an instant-read thermometer.
Remove the pot from the heat and pour the hot custard through the strainer and into the cold cream mixture.
Stir in the grated ginger and its juice, and chill for at least 4 hours, and up to 2 days.
Place the ice cream base in the freezer for 20-30 minutes to get it really cold, shaking or stirring it every 10 minutes.
Spin the ice cream in an ice cream maker until it is the consistency of a thick milkshake.
Transfer the ice cream to a storage container (preferably one that has been chilled in the freeze and freeze for at least 2 hours for a scoopable consistency.
The ice cream is best within a few weeks of being made, but will keep for several months. To prevent ice crystals from forming, press a piece of parchment right on the surface of the ice cream, and cover in a container
TIPS FOR MAKING FRESH GINGER ICE CREAM
The longer the ginger sits in the ice cream base, the more ginger flavor you’ll get in your ice cream. Let it sit for a few hours for a lighter flavor, or overnight for a stronger flavor. Either way is delicious.
If you love ginger, try garnishing the ice cream with bits of candied ginger.
This ice cream can be served soft, right out of the ice cream maker, or you can freeze it overnight for firmer ice cream
TRY OTHER ICE CREAM RECIPES
RECIPE VIDEO
Ingredients
- 1 cup heavy cream
- 1 1/2 cups half and half (divided use)
- 4 large egg yolks
- 1/2 cup sugar
- pinch salt
- 2 tablespoons peeled, finely grated fresh ginger
Instructions
- Place the heavy cream and 1/2 cup of the half and half in a heat-proof 1-quart capacity container or bowl and place a fine mesh strainer over the container. Set aside.
- Place the egg yolks in a medium bowl anchored on a damp towel and set aside.
- Warm the remaining cup of half and half, sugar and salt over a medium flame, swirling the pot occasionally until the mixture is steaming and small bubbles form on the bottom of the pan, a few minutes.
- Dribble the hot half and half mixture into the yolks, whisking constantly. Return the mixture to the pot, place over a low flame.
- Cook, stirring constantly with a heat-proof silicone spatula, scraping the sides and bottom of the pan, until the mixture begins to "stick" and/or measures 170ºF on an instant-read thermometer.
- Remove the pot from the heat and pour the hot custard through the strainer and into the cold cream mixture.
- Stir in the grated ginger and its juice, and chill for at least 4 hours, and up to 2 days.
- Place the ice cream base in the freezer for 20-30 minutes to get it really cold, shaking or stirring it every 10 minutes.
- Spin the ice cream in an ice cream maker until it is the consistency of a thick milkshake.
- Transfer the ice cream to a storage container (preferably one that has been chilled in the freeze and freeze for at least 2 hours for a scoopable consistency.
- The ice cream is best within a few weeks of being made, but will keep for several months. To prevent ice crystals from forming, press a piece of parchment right on the surface of the ice cream, and cover in a container