ginger ice cream

This is the most AMAZING ice cream. My husband told me it was the best dessert I have made him in 9 years! It’s not dairy free but but it’s worth it! This recipe comes from Sweet Cream and Sugar Cones by Kris Hoogerhyde, Anne Walker and Dabney Gough.

Note: You will need an ice cream maker to make this ice cream. This is a multi stage recipe. You will need to make the ice cream base the day before you want the ice cream so plan ahead!

Ingredients

2 1/2 ounces fresh ginger (a knob about 5 1/2 inches long by 1 inch wide)

2 cups heavy cream

1 cup whole milk

1/2 cup sugar

1/4 teaspoon kosher salt

6 large egg yolks

2 tablespoons finely chopped candied ginger (optional)

Creating the Magic!

Infuse the Milk/Cream

1. Peel the ginger and slice it very thinly. Put the ginger in a non reactive saucepan and add just enough water to cover. Put the pan over medium-high, bring to a boil, and boil for 1 minute. Remove from the heat, drain the ginger, and put it back in the pan. Stir in the cream, milk, half of the sugar (1/4 cup) and the salt.

2. Return the pan to medium-high heat. When the mixture just begins to bubble around the edges, remove from the heat and cover the pan. Let steep for 30-45 minutes, or until the cream mixture has an intense ginger flavor. (Taste it to monitor the progress; the mixture will become bitter if it’s overstepped).

Making the Base

1. In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in the remaining sugar (1/4 cup). Set aside.

2. Uncover the cream mixture and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.

3. Carefully scoop about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another 1/2 cup of the hot cream to the bowl with the yolks. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg and cream mixture from the bowl into the pan.

4. Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of the spatula, and holds a clear path when you run your finger across the spatula, 1 to 2 minutes longer.

5. Strain the base through a fine-mesh strainer into a clean container. Set the container into an ice-water bath, wash your spatula, and use it to stir the base occasionally until it is cool. Remove the container from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight.

Freeze the Ice Cream

1. Freeze in your ice cream machine according to the manufacturer’s instructions. While the ice cream is churning, put the container you’ll use to store the ice cream into the freezer. If using candied ginger (which I highly recommend!), add it in the last minute or so of churning, or fold it it in by hand after transferring the ice cream to the chilled container. Enjoy right away or, for a firmer ice cream, freeze for at least 4 hours.