Ginger Ice Cream
Updated May 28, 2024
- Total Time
- 25 minutes, plus several hours' chilling and churning
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2cups heavy cream
- 1cup whole milk
- ⅔cup granulated sugar
- 3tablespoons grated fresh ginger
- 1cinnamon stick
- 1whole clove
- ⅛teaspoon fine sea salt
- 4large egg yolks
- ⅓cup candied ginger, finely chopped, plus more for garnish if you'd like
Preparation
- Step 1
In a medium pot, combine cream, milk, sugar, ginger, cinnamon, clove and salt. Bring to a simmer over medium heat, then cover, remove from heat, and let steep for 1 hour.
- Step 2
In a medium bowl, whisk the yolks. Whisking constantly, slowly whisk about a third of the cream into the yolks, then whisk yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
- Step 3
Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to the manufacturer's instructions, adding the candied ginger during the last few seconds of churning. Serve directly from the machine for soft serve, or store in freezer until needed. Serve topped with extra candied ginger if desired.
Private Notes
Comments
You MUST only add ginger after the milk and cream mixture exceeds 70c/160F or your base will curdle. If you combine all of the ingredients in the milk and cream, then raise it to simmer, you will have a lovely Chinese curdled ginger milk dessert. Alternatively, you can boil the ginger prior to using it, but I suspect you will lose some flavor.
Tested for holidays. Excellent as written. Make custard one week ahead. Run through ice cream maker day before serving. Roasted pears and a light drizzle of caramel sauce will pair beautifully with this.
I read in a blog that to avoid curdling the mixture to boil the ginger for a minute, and to use more than this recipe calls for (1/3 cup) because it mutes the flavor a little bit. The blanching removes the enzyme that causes curdling.
If I set aside the cream mixture for an hour to let the spices infuse, there's no need to carefully/gradually whisk in the egg yolks, right? The recipe seems to assume the mixture will still be quite hot.
can I leave out the eggs yolks?? does anything need adjusting? just not a fan of custard ice cream
I followed the recipe as written, and didn't have curdling problems. Used a box grater on the small side, as suggested by another commenter, and what I thought was 3 tbsp came out to 20 grams. I do love it when the weights are published. This was good, a little bit eggy for me -- if I make this again, I might try another commenters suggestion, and add a splash of bourbon.