Ginger Ice Cream – a delicious recipe with water, sugar, gingerroot, milk, heavy cream, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Simmer the water, sugar and ginger for 3-4 minutes in a saucepan, stirring occasionally to make a light syrup.
2
Set aside and cool for 5 minutes.
3
In another saucepan, scald the milk and cream.
4
Remove from heat and stir in 1/3 cup sugar and the ginger syrup.
5
Set aside for 15 minutes to let flavors blend.
6
Strain the ginger solids from the milk mixture and discard.
7
Whisk in the egg yolks and crystallized ginger.
8
Return to heat, either in a double boiler or heat diffuser.
9
Heat gently, stirring constantly, until the mixture becomes a thin custard. It will thicken slightly but should not be heated to a simmer or boil.
10
Cool and prepare according to your ice cream maker instructions.
497
kcal
Calories
31
g
Fat
42
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cup water, 1/3 cup sugar, 2 tablespoons grated peeled fresh gingerroot, 1 1/4 cups milk, and more.
Yes, Ginger Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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