Ginger Ice Cream

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Written By joshuacooksthendraws
smooth and sweet but with spice
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My friends and I love ginger chews. They’re sweet yet have an intense ginger flavor with that slight spicy kick that ginger possesses. Since it’s been so hot lately, I wanted to make a cold version of it. So I landed on ginger ice cream! This ice cream is super smooth and delicious with a nice punch of ginger and spice. You need to give it a try.

I read that ginger can make milk curdle. That’s why it’s important to bring the milk mixture to a simmer beforehand. Then you can add the ginger to steep for an hour. I also heard that you can boil a piece a ginger in water beforehand to get rid of whatever causes the milk to curdle. However, I feel like that will dilute the flavor and intensity of the ginger.

Ingredients

2 cups (475 milliliters) heavy cream
1 cup (235 milliliters) milk
1/2 cup (100 grams) sugar
3-4 tablespoon (25 grams) ginger, minced
1 cinnamon stick
3 cloves
Pinch salt
4 egg yolks
1 tablespoon bourbon

Directions

  1. Add 2 cups heavy cream, 1 cup milk, ½ cup sugar, 1 cinnamon stick, 3 cloves, and a pinch of salt into a pot. Mix so that the sugar is dissolved. Set aside.

  2. Mince or grate your 3-4 tablespoons ginger.

  3. Heat the milk mixture over medium to bring it to a simmer, right before boiling. Remove from heat, then add all of the ginger. Mix, cover, then let it sit to steep for an hour.

  4. Once the hour is passed, whisk 4 egg yolks in a bowl. Temper the eggs with the warm milk mixture (heat it up a bit if it cooled down too much). Then transfer everything back into the pot.

  5. Heat over medium-low while constantly stirring to cook the custard until it is thick enough to coat the back of a wooden spoon, or reached 170F. Remove from heat.

  6. Strain the custard into a bowl. Let it cool to room temperature. Add 1 tablespoon rum. Mix then cover. Refrigerate the custard overnight. At this point, I also freeze my ice cream maker bowl so that it’s as cold as possible right before using the next day.

  7. The next day, churn your ice cream base according to your ice cream maker’s instruction. Mine took around 40-45 minutes. It will reach a soft serve-like consistency. Transfer your ice cream to a container then freeze for a minimum of 2-3 hours, preferably overnight to fully harden.

  8. Enjoy! Garnish with candied ginger or ginger snaps if you’d like.

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