Sunday, December 3, 2017

Honey-Ginger Ice Cream

This ice cream was a perfect complement to a tiramisu.  The ginger is strong enough to taste, but not enough to overpower your palette.

Yield: 3 quarts ice cream


  • 1 quart + 1/4 cup heavy whipping cream
  • 1/4 cup grated ginger root
  • 1 3/4 cups milk
  • 1 cup brown sugar
  • 1 cup honey
  • 12 egg yolks


  1. In a stockpot, combine the whipping cream, ginger root, milk, brown sugar, and honey.  Stir to mix.
  2. Heat slowly over low heat, stirring occasionally, to infuse the ginger flavor into the cream.
  3. While heating, whisk the egg yolks together in a separate mixing bowl.
  4. When the cream mixture reaches a gentle boil, remove from the heat and pour through a mesh strainer to remove the ginger pieces.
  5. While whisking the egg yolks, slowly stream in the cream mixture.  Let cool to room temperature.  Cover and refrigerate over night.
  6. When fully cooled, follow instructions on your ice cream maker to churn into ice cream.  Place in air tight container and freeze for at least 4 hours to solidify.
Adapted from Genius Kitchen.

No comments:

Post a Comment