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)
- 2 cups milk
- 2 cups whipping cream
- 4 slices peeled fresh ginger (1/4-inch)
- 2⁄3 cup sugar
- 1 tablespoon chopped preserved ginger in syrup, drained
- Combine milk, cream and ginger slices in saucepan over low heat.
- When bubbles start to appear, stir constantly for 5 minutes.
- DO NOT ALLOW MIXTURE TO BOIL.
- Remove from heat and discard ginger slices.
- Add sugar to mixture and stir until sugar dissolves.
- Cool to room temperature.
- Stir in chopped ginger.
- Refrigerate until mixture is very cold.
- Transfer mixture to ice cream maker and process according to manufacturer's directions.
- Freeze in freezer or serve immediately.
- If freezing let ice cream soften in refrigerator for 20 minutes before serving.
Very very good!! I too substituted crystallized ginger for the preserved and probably added 2 heaping tablespoons. But I love ginger. Thanks so much!
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!