Chocolate Ginger Ice Cream
- Ready In:
- 40mins
- Ingredients:
- 8
- Yields:
-
4 Cups
ingredients
- 1⁄4 cup dry crystallized ginger
- 1⁄2 cup sugar
- 2 cups milk
- 2 cups whipping cream
- 4 egg yolks
- 1 teaspoon vanilla
- 3 tablespoons orange liqueur
- 6 ounces chocolate (bittersweet or semisweet)
directions
- Process ginger with sugar in work bowl of food processor until it is very fine.
- Place milk, cream and ginger sugar in heavy saucepan and bring to a boil.
- Remove from heat an steep for 5 minutes.
- Beat egg yolks with a wire whisk in a bowl and slowly stir in the ginger milk mixture.
- Return to saucepan and cook gently, stiring constantly, until it thickens slightly. Do not boil or overheat.
- Add vanilla and liqueur.
- Cut chocolate into chunks and add to work bowl of food processor. Pulse 15-20 times or until finely chopped.
- Add about half of the hot custard and process until the chocolate is completely melted.
- Stir chocolate mixture back into remaining custard and blend well with a whisk.
- Cool mix in fridge for several hours or overnight.
- Transfer to ice cream freezer and after a little time, voila! YUM is ready.
- If you have no ice cream freezer, place in flat metal dish or cake pan and freeze for about 2 hours.
- Puree in 2 or 3 batches until smooth to prevent large ice crystals from forming. If you freezer is not very cold or is very full, this may take longer.
- Freeze again fofr about 1 hour.
- Time does not include freezing time as you don't have to stand there and watch it.
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RECIPE SUBMITTED BY
As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.