Ginger Ice Cream

Ginger Ice Cream is a delightful and refreshing treat that combines the creamy richness of traditional ice cream with the warm, spicy kick of fresh ginger. This unique flavor profile makes it both soothing and invigorating, perfect for a hot summer day or as an elegant dessert to finish a special meal. The subtle heat from the ginger pairs beautifully with the smooth, velvety texture of the ice cream, creating a dessert that’s both sophisticated and satisfying.

Ginger Ice Cream Recipe

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tablespoon fresh ginger, finely grated
• 1 teaspoon vanilla extract
• 4 large egg yolks
• 1/4 teaspoon salt
• 1/4 cup crystallized ginger, finely chopped (optional, for added texture)

Instructions:

1. Heat the cream and milk: In a medium saucepan, combine the heavy cream, whole milk, and half of the sugar. Stir in the grated fresh ginger and salt. Heat the mixture over medium heat until it’s warm but not boiling, stirring occasionally.
2. Prepare the egg yolks: In a separate bowl, whisk the egg yolks with the remaining sugar until the mixture is pale and thick.
3. Temper the egg yolks: Gradually pour about 1/2 cup of the warm cream mixture into the egg yolk mixture while whisking constantly to temper the eggs and avoid curdling. Then, slowly add the tempered egg mixture back into the saucepan with the rest of the cream mixture.
4. Cook the custard: Cook the mixture over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 170°F or 77°C). Do not let it boil. Once thickened, remove from heat and stir in the vanilla extract.
5. Strain and chill: Pour the mixture through a fine-mesh sieve to remove the ginger fibers and create a smooth custard. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
6. Churn the ice cream: Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions. If using crystallized ginger, add it during the last few minutes of churning.
7. Freeze: Transfer the churned ice cream to an airtight container and freeze for at least 4 hours to firm up.

This Ginger Ice Cream is a creamy, spicy-sweet indulgence that’s perfect for ginger lovers and a refreshing twist on traditional ice cream!