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Ginger
Ingredients
1 ¼ cups milk
1 cup heavy cream
⅓ cup sugar
3 egg yolks
1 tablespoon finely chopped crystallized ginger
Syrup:
½ cup water
⅓ cup sugar
2 tablespoon grated, peeled, fresh ginger root
Method
To make syrup:
In pan, simmer water, sugar, and fresh ginger 3-4 min, stirring occasionally. Set aside to cool 5 min.
To make Ice Cream:
In another pan, scald milk and cream (don't boil). Remove from heat and stir in remaining sugar and the syrup. Set aside 15 min. to let flavours blend. Then strain ginger solids from milk mixture. Whisk in the egg yolks and crystallized ginger. Return to heat (use either double boiler or heat diffuser.) Heat gently, stirring constantly, until it becomes a thin custard. Don't allow it to simmer or boil. Cool mixture and freeze according to instructions.
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