Total Time
30mins
Prep 20 mins
Cook 10 mins

Although I haven't made this I am meaning to make it soon to go with a Chinese meal. Recipe source: Bon Appetit (May 1982)

Ingredients Nutrition

  • 2 cups milk
  • 2 cups whipping cream
  • 4 slices peeled fresh ginger (1/4-inch)
  • 23 cup sugar
  • 1 tablespoon chopped preserved ginger in syrup, drained

Directions

  1. Combine milk, cream and ginger slices in saucepan over low heat.
  2. When bubbles start to appear, stir constantly for 5 minutes.
  3. DO NOT ALLOW MIXTURE TO BOIL.
  4. Remove from heat and discard ginger slices.
  5. Add sugar to mixture and stir until sugar dissolves.
  6. Cool to room temperature.
  7. Stir in chopped ginger.
  8. Refrigerate until mixture is very cold.
  9. Transfer mixture to ice cream maker and process according to manufacturer's directions.
  10. Freeze in freezer or serve immediately.
  11. If freezing let ice cream soften in refrigerator for 20 minutes before serving.

Reviews

(2)
Most Helpful

Very very good!! I too substituted crystallized ginger for the preserved and probably added 2 heaping tablespoons. But I love ginger. Thanks so much!

Liara March 15, 2006

I love ginger and I love ice cream, so this recipe was the perfect choice to try out my new Cuisinart ICE-20 Ice Cream Maker! I did make one change, substituting chopped crystallized ginger for the preserved ginger. The ice cream is wonderful. Cooking the milk with the sliced ginger gives the ice cream a delicate ginger flavor, while the ginger pieces give occasional bursts of intense ginger flavor. My advise: don't wait for a Chinese Meal to try this! Thanks Ellie2!

ClareVH June 22, 2004

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