Ginger Ice Milk – a delicious recipe with water, fresh ginger, milk, sugar, vanilla bean, eggs. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Combine water and ginger in a small saucepan; bring to a boil. Drain. Combine ginger mixture, milk, and sugar in a medium saucepan. Scrape seeds from vanilla bean; add seeds and bean to milk mixture. Heat the milk mixture over medium-high heat to 180u00b0 or until tiny bubbles form around edge (do not boil). Remove from heat.
2
Place eggs in a large bowl. Gradually add hot milk mixture, stirring constantly with a whisk until blended. Let stand 15 minutes. Strain milk mixture through a sieve into pan; discard solids. Heat milk mixture over medium heat to 160u00b0, stirring constantly with a whisk. Cool completely. Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions.
401
kcal
Calories
11
g
Fat
50
g
Carbs
12
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 6 ingredients. The key ingredients include: 2 cups water, 1/3 cup (1/4-inch-thick) slices peeled fresh ginger, 3 cups whole milk, 2/3 cup sugar, and more.
Yes, Ginger Ice Milk falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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