Ginger Ice Cream

Indulge in the creamy, aromatic delight of homemade Ginger Ice Cream, a sophisticated frozen dessert that combines the warming spice of fresh ginger with the luscious richness of a custard base. This recipe perfectly balances the zingy heat of grated ginger, infused deeply into a blend of whole milk and heavy cream, with the sweetness of granulated sugar and the comforting hint of vanilla. Crafted with care, the silky custard is thickened with egg yolks for a decadent texture, then strained for smoothness before being churned into velvety ice cream. Ideal for those who love unique, gourmet flavors, this refreshing treat is perfect to serve after a spicy meal or alongside a warm dessert for a striking contrast. Whether enjoyed on its own or paired creatively, Ginger Ice Cream will leave your taste buds tingling with delight.

Nutriscore Rating: 51/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 cups Whole milk
• 1 cup Heavy cream
• 3 tablespoons Fresh ginger
• 0.75 cup Granulated sugar
• 4 Egg yolks
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Salt

Directions

Step 1

Peel and grate the fresh ginger into small shreds. Set aside.

Step 2

In a medium saucepan, combine the milk, heavy cream, grated ginger, and half the sugar (3/8 cup). Heat the mixture over medium heat until it just begins to simmer. Do not allow it to boil.

Step 3

Remove the saucepan from the heat and let the ginger infuse into the milk mixture for 15 minutes.

Step 4

In a mixing bowl, whisk together the egg yolks, the remaining sugar (3/8 cup), and the salt until the mixture is pale yellow and thick.

Step 5

Slowly pour a ladle of the warm milk mixture into the egg yolks while whisking constantly to temper the eggs.

Step 6

Gradually pour the tempered egg mixture back into the saucepan with the remaining milk mixture, stirring continuously.

Step 7

Return the saucepan to the stove and cook over low heat, stirring frequently, until the mixture thickens slightly and coats the back of a spoon (about 170°F/77°C). Do not let it boil or the eggs may curdle.

Step 8

Remove the saucepan from the heat and strain the custard through a fine-mesh sieve into a clean bowl to remove the ginger pieces.

Step 9

Stir in the vanilla extract and let the custard cool to room temperature. Cover and refrigerate until fully chilled, at least 4 hours or overnight.

Step 10

Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions.

Step 11

Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.

Nutrition Facts

Serving size	970.3 grams (970.3g)

Amount per serving	% Daily Value*
Calories	1916

Total Fat 113.80g	146%
Saturated Fat 63.50g	318%
Polyunsaturated Fat 0.50g
Cholesterol 1037mg	346%
Sodium 890mg	39%
Total Carbohydrate 178.90g	65%
Dietary Fiber 0.40g	1%
Total Sugars 174.70g
Protein 27.10g	54%

Vitamin D 288IU	1440%
Calcium 695mg	53%
Iron 2mg	11%
Potassium 892mg	19%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.4%

Protein: 5.9%

Carbs: 38.7%