Ginger Ice Cream

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Ginger Ice Cream

1 3-inch piece fresh ginger, sliced thin
1 cup whole milk
2 cups heavy cream
1 tsp. vanilla extract
Pinch of salt
3/4 cup sugar
5 large egg yolks
Ice cream machine


Place sliced ginger in a pot and cover with water. Bring to a boil and cook for two minutes. This removes the acidity in the ginger that would otherwise cause the ice cream base to curdle. In a separate pot, put milk, cream, vanilla, salt, and half the sugar in a pot and warm slowly. Add the boiled ginger and let infuse for at least one hour over very low heat. The longer you leave it, the more the ginger flavor will come through. Do not boil. Remove from stove and strain ginger before adding to yolk mixture.

In a medium-size bowl, add yolks and the remaining sugar. Whisk until pale and frothy. Using a ladle, add a small amount of cream base to yolk mixture to temper it, then slowly, while whisking, pour the yolk into the cream mixture. Using a spatula, cook the custard over low heat until it thickens and coats the back of the spatula. Strain through a fine mesh sieve to remove any remaining ginger and cool, then freeze according to ice cream machine’s instructions.