Ginger-Raspberry Swirl Ice Cream Recipe – a delicious recipe with egg yolks, milk, heavy cream, ginger, u00bc, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place yolks in a large mixing bowl; set aside until ready to use.
2
In a medium pot, bring milk, cream, ginger, salt, and 1/4 cup of the sugar to a boil. Turn off heat and let steep at room temperature for 10 minutes; return to a rolling boil.
3
Whisk remaining sugar into bowl with yolks until smooth. Gently temper yolks by slowly adding hot ginger cream, while whisking constantly. Once completely combined, strain mixture through a fine-mesh sieve into a large metal bowl. Place bowl over another bowl of ice water and stir until cool.
4
Freeze mixture in an ice cream machine according to the manufacturer's directions. Transfer ice cream into desired storage container, layering large dollops of jam in between large spoonfuls of ice cream. Fold once or twice to combine and freeze for 2-3 hours, or until firm.
684
kcal
Calories
50
g
Fat
36
g
Carbs
24
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 7 ingredients. The key ingredients include: 6 large egg yolks, 1 1/2 cups whole milk, 1 1/2 cups heavy cream, 3 tablespoons finely grated fresh ginger, and more.
Yes, Ginger-Raspberry Swirl Ice Cream Recipe 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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