1/1 Photo of Ginger Ice Cream
3 hrs 45 mins
This Ice Cream is to die for! I got the recipe from www.about.com and have since made it many times. It is a bit more involved to make but worth the effort.The ginger flavor is keenest for the first 24 hours. It is still sprightly after 2 days, but then gradually begins to fade. Great to end a Chinese meal!The cook and prep times are estimates, I never really kept track!
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Units: US | Metric
For the ginger syrup
- 1/3 cup water
- 1/4 cup sugar
- 2 1/2-3 packed packed tablespoons food-processor-minced peeled fresh ginger or 2 1/2-3 grated peeled fresh ginger
- 1 cup whole milk
- 2 tablespoons sugar
- 2 teaspoons finely minced ginger in syrup, drained before mincing (available at Asian markets)
- 1To make the syrup, heat the water and 1/4 cup sugar in a small saucepan over medium heat, stirring to dissolve the sugar.
- 2When the sugar is dissolved, add the fresh ginger.
- 3Stir to distribute sugar, then bring the mixture to a boil over medium-high heat. Reduce the heat and simmer the syrup uncovered for 5 minutes.
- 4Remove the pan from the heat.
- 5In another pan combine the milk, 2 tablespoons sugar, and the minced preserved ginger.
- 6Stir over medium heat until the milk comes to a scalding temperature, just short of a simmer, then remove the pan from the heat. Scrape the fresh ginger syrup into the milk mixture, and stir well to blend.
- 7Cover and steep 20 minutes to infuse the milk.
- 8In a small bowl beat the egg yolks and 1/4 cup sugar until the mixture is pale yellow, thick, and falls in ribbons from the beater.
- 9Put the heavy cream in a medium-size bowl. Nest the cream bowl in a larger one lined with ice cubes and place in a large, fine mesh strainer alongside.
- 10When the steeping time is up, bring the milk mixture to scalding again, stirring. Slowly add 1/4 of the scalded milk to the egg mixture, whisking constantly to temper the eggs, then pour the egg mixture back into the remaining milk, continuing to whisk.
- 11Cook over moderate heat, whisking slowly but steadily until the mixture reaches the custard stage, thick enough to coat and cling to the back of a spoon, 180 degrees on an instant-reading thermometer.
- 12Do not let the mixture boil lest the eggs scramble.
- 13Immediately pour the custard through the strainer and into the bowl of cream set over ice.
- 14Scrape the pot clean, then slowly stir the liquid trapped in the strainer in order to coax it through the mesh.
- 15Press firmly and repeatedly on the ginger to extract all the liquid, then finally scrape the bottom of the strainer to claim every last drop for the cream.
- 16Discard the ginger solids. Allow the cream mixture to cool completely, stirring occasionally.
- 17Once cool, the mixture may be sealed airtight and refrigerated for 1 - 2 days before freezing.
- 18Freezing the cream:.
- 19Just before freezing, adjust the mixture with 1/2 - 3/4 teaspoon fresh lemon juice, stirring and tasting after every several drops just until the ginger flavor is perceptibly heightened by the lemon.
- 20Freeze in an ice cream maker according to the manufacturer's instructions.
- 21When the freezing process is completed, pack the ice cream into a clean plastic container, poking deep into the mixture, then pressing it with a spoon or spatula to eliminate any air bubbles.
- 22Press a piece of plastic wrap directly on the surface of the ice cream to prevent the formation of ice crystals, then return the mixture to the freezer for at least 2 hours to firm up and "ripen.".
- 23If frozen solid, allow the ice cream to soften slightly in the refrigerator before serving. For the full flavor and bouquet, it should be eaten slightly soft.
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Nutritional Facts for Ginger Ice Cream
Serving Size: 1 (740 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1077.9
- Calories from Fat 657
- Total Fat 73.0 g
- Saturated Fat 42.8 g
- Cholesterol 653.2 mg
- Sodium 142.7 mg
- Total Carbohydrate 96.6 g
- Dietary Fiber 0.0 g
- Sugars 92.3 g
- Protein 13.8 g
The following items or measurements are not included:
ginger in syrup