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Ginger Ice Cream

Ginger Ice Cream created by Philly B.

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)

Ready In:
30mins
Yields:
Units:

ingredients

  • 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

  • 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.
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RECIPE MADE WITH LOVE BY

@ellie_
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@ellie_
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"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)"
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  1. juliehogg68
    This is not creamy at all. The texture is completely off and just tastes like frozen whipping cream. It needs eggs.
    Reply
  2. Philly B.
    Ginger Ice Cream Created by Philly B.
    Reply
  3. Philly B.
    Ginger Ice Cream Created by Philly B.
    Reply
  4. Philly B.
    Amazing! I added two eggs. Outstanding texture and taste!
    • Review photo by Philly B.
    Reply
  5. Liara
    Very very good!! I too substituted crystallized ginger for the preserved and probably added 2 heaping tablespoons. But I love ginger. Thanks so much!
    Reply
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