Ginger Custard Dessert

Recipe by BirdyBaker
READY IN: 3hrs 45mins


  • Ingredients
  • For the ginger syrup
  • 13
    cup water
  • 14
    cup sugar
  • 2 12 - 3
    packed packed tablespoons food-processor-minced peeled fresh ginger or 2 1/2-3 grated peeled fresh ginger
  • Milk mixture
  • 1
    cup whole milk
  • 2
    tablespoons sugar
  • 2
    teaspoons finely minced ginger in syrup, drained before mincing (available at Asian markets)
  • Custard mixture
  • 3
    large egg yolks
  • 14
    cup sugar
  • 1
    cup heavy cream (whipping)
  • 12 - 34
    teaspoon freshly squeezed strained lemon juice


  • To make the syrup, heat the water and 1/4 cup sugar in a small saucepan over medium heat, stirring to dissolve the sugar.
  • When the sugar is dissolved, add the fresh ginger.
  • Stir 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.
  • Remove the pan from the heat.
  • In another pan combine the milk, 2 tablespoons sugar, and the minced preserved ginger.
  • Stir 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.
  • Cover and steep 20 minutes to infuse the milk.
  • In 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.
  • Put 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.
  • When 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.
  • Cook 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.
  • Do not let the mixture boil lest the eggs scramble.
  • Immediately pour the custard through the strainer and into the bowl of cream set over ice.
  • Scrape the pot clean, then slowly stir the liquid trapped in the strainer in order to coax it through the mesh.
  • Press 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.
  • Discard the ginger solids. Allow the cream mixture to cool completely, stirring occasionally.
  • Once cool, the mixture may be sealed airtight and refrigerated for 1 - 2 days before freezing.
  • Freezing the cream:.
  • Just 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.
  • Freeze in an ice cream maker according to the manufacturer's instructions.
  • When 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.
  • Press 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.".
  • If 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.