Ginger Ice Cream
Updated Oct. 10, 2023
- Total Time
- 3 hours
- Prep Time
- 1 hour
- Cook Time
- 6 hours
- Rating
- Comments
- Read comments
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Ingredients
- 1cup heavy (whipping) cream
- 1cup milk
- ¼cup sugar
- ¼cup fresh peeled, grated ginger (about 2 ounces)
- 2large egg yolks
- 5ounces finely chopped white chocolate, melted and tepid
- Minced crystallized ginger for garnish (optional)
- 1ounce white chocolate shavings for garnish (optional)
Nutritional analysis per serving (8 servings)
278 calories; 20 grams fat; 12 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 0 grams dietary fiber; 21 grams sugars; 4 grams protein; 43 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a heavy saucepan over low heat, slowly bring cream, milk, sugar and ginger to a boil, stirring occasionally. Immediately remove from heat. Let ingredients steep together for 30 minutes.
- Step 2
In a small bowl, beat egg yolks with melted white chocolate. Whisk into cream mixture. Strain custard through a fine-mesh sieve or cheesecloth into a large bowl.
- Step 3
Pour custard into an ice-cream maker and freeze according to manufacturer's directions. Transfer ice cream to a container, cover and freeze.
- Step 4
Scoop ice cream into dessert bowls. Sprinkle with crystallized ginger and white chocolate shavings, if desired.
- Ice cream can be made up to three days in advance
Private Notes
Comments
I was surprised this recipe neglected to cook the eggs. Is that an error? I cooked them in the warm milk as I have with other recipes. The end product was amazing. Of course the "white chocolate" doesn't have any flavor; it just makes the end product very satiny. And I proved that adding a T of liquor doesn't impact taste when I added Ouzo! The ginger flavor dominates.
Followed exactly; wanted ginger ice cream. Ended up with half a Talenti container...No way does 2 cups + 2 eggs make a quart! Ok flavor, possibly too much ginger could have used another cup of milk or cream? Leaden.
Followed exactly; wanted ginger ice cream. Ended up with half a Talenti container...No way does 2 cups + 2 eggs make a quart! Ok flavor, possibly too much ginger could have used another cup of milk or cream? Leaden.
@mm Guessing the OP used a commercial freezing/whipping method that incorporated a lot of air to make that mixture into a quart of scoopable ice cream.
I was surprised this recipe neglected to cook the eggs. Is that an error? I cooked them in the warm milk as I have with other recipes. The end product was amazing. Of course the "white chocolate" doesn't have any flavor; it just makes the end product very satiny. And I proved that adding a T of liquor doesn't impact taste when I added Ouzo! The ginger flavor dominates.