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    You are in: Home / Recipes / White Chocolate Ginger Ice Cream Recipe
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    White Chocolate Ginger Ice Cream

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 15 mins

    4 hrs

    15 mins

    DrGaellon's Note:

    From David Lebovitz' blog at

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    Serves: 8



    Units: US | Metric


    1. 1
      Peel and slice the ginger very thinly. Cover with water, bring to a boil, and cook 2 minutes. Discard the water, but keep the ginger in the pan. Add sugar, milk and 1 cup of the heavy cream. Bring up to a simmer, then turn off heat, cover, and steep until you are happy with the intensity of ginger flavor, at least one hour.
    2. 2
      Whisk the egg yolks in a large bowl. Add the cream, a few spoonfuls at a time, until about 1/3 of the cream had gone into the egg yolks. Pour the now-warm egg yolks into the saucepan.
    3. 3
      Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. Pour custard through a strainer onto white chocolate in a large bowl. Discard contents of strainer. Stir until chocolate is fully melted. Add remaining 1 cup of cream. Chill over ice bath or in refrigerator until thoroughly cold.
    4. 4
      Churn in your ice cream maker according to manufacturer's instructions. Freeze at least 2 hours before serving.

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    Nutritional Facts for White Chocolate Ginger Ice Cream

    Serving Size: 1 (152 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 481.9
    Calories from Fat 315
    Total Fat 35.1 g
    Saturated Fat 20.9 g
    Cholesterol 220.8 mg
    Sodium 69.0 mg
    Total Carbohydrate 38.1 g
    Dietary Fiber 0.1 g
    Sugars 33.6 g
    Protein 5.7 g

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