This recipe for ginger ice cream was inspired by a few recipes given to me by Greg. He is so willing to share which I think is an unusual quality in chefs. I chose to serve the ice cream with fruit mince for our Christmas dessert. I like my ginger to have a bite, but the flavour can be tempered by not letting the ginger sit too long in the custard.
Head straight on to the recipe ♥
Imagine you are sitting down, reading the current issue of a foodie magazine. It is the December copy, which arrived in your post box as a subscriber in November. That means it had to go to print say in October. Which indicates that the editorial copy was written in September. And of course, the recipes would have had to have been made and shot sometime in August. With food that is not seasonal! This does not sit well with me for my blog, and so recipes you see here are as seasonal as they can be. But, that does not help when you want to showcase recipes you can serve for your Christmas meal. Some recipes such as this Ginger Ice Cream can be made at any time of the year, together with the Christmas mince I made to mix into it. Last Christmas it was super hot here in South Africa and dessert for our family meal had to be something cold. I made this ginger ice cream to enjoy as dessert, and saved the recipe to showcase this year. This December promises to be another scorcher so I may be tempted to make a variation of this again, and who knows, I might share it with you next year.
Ginger Ice Cream
- 225 mls milk
- 225 mls cream
- 50 g ginger, thinly sliced
- 5 egg yolks
- 80 g fructose
- Place the milk, cream and ginger into a sauce pan
- Bring to blood temperature over a medium heat
- Place the egg yolks and fructose into a bowl
- Whisk until at the ribbon stage
- Pour half of the milk onto the eggs
- Whisk in and return to the sauce pan
- Stir continuously until a custard forms
- Pour into a jug and leave to cool
- Cover and place in the fridge overnight
- Churn as per your ice cream machine manufacturers' instructions
- Place into a container suitable for the freezer
- Place into the freezer for at least 4 hours before serving
Click on the links for conversions and notes.
What I blogged December 10:
- one year ago – Raphaels at Asara, Stellenbosch
- two years ago – Pickled Plum Sorbet
- four years ago – Friday’s Food Quiz
- five years ago – Thai Inspired Sirloin Stir Fry
28 thoughts on “Ginger Ice Cream”
Well I just love this and so easy too. I have very few pieces of fancy cooking equipment but I do have a small ice cream maker, which I love. I’m a big fan of ginger too.
My ice cream maker gets used a lot in summer 🙂
Blogs are so very seasonal compared to magazines. I have heard some shoot in the opposite hemisphere as they are doing things so far ahead of time! We love ginger in this household and this would go down a treat because it’s so hot too! 😀
I have seen how hot it is in Sydney! We had a hot and humid day this week which was unbearable 🙂
Now, THIS is my kind of ice cream. I just love anything with ginger in it, but I think it would be extra special with some chocolate chips in it too.
That sounds so good Dannii 🙂
I sitting here at my computer trying to think what ginger ice cream will taste like and it’s beyond my imagination! So I can’t wait to give this a whirl. And I think the slightly nauseous pregnant women out there would absolutely LOVE this Tandy. So creative.
I shall have to push this recipe on the mommy blogger sites Laura 🙂
Just adore ginger, the more the better, so this is a great ice cream. Any time of year works for ice cream, I have it cozy and warm inside while looking at the snow outside.
I can also eat ice cream year round 🙂
What a divine recipe, Tandy… I think crystallised or baby stem ginger would be beautiful in place of the fresh, too XX
I am sure it would, but I have not yet managed to find sugar free ones 🙂
Sounds gorgeous – I love the flavour of ginger – it’s warming and refreshing at the same time!
Tandy, what a marvelous idea! That sounds sooooo good! I’m definitely marking this for when I get my ice cream freezer out. I just made mincemeat and put some in the freezer, so I’m set to go!
What great timing Jean 🙂
Such a great idea to add mince to ice cream! My hubs would love that. 🙂
Hope you make it for Bear 🙂
Perfect ice cream for this time of year, it sounds great.
Thanks, I think it will even work for winter 🙂
I must live under a rock because I’ve never heard or had ginger ice cream! Tandy this sounds absolutely divine!
Hope you try and make it Shashi 🙂
Ginger ice cream? Sounds so odd, but it looks absolutely amazing!
It is oddly amazing Agness 🙂
This ice cream looks delicious, Tandy! Love the gorgeous ginger flavour! Yum! 🙂
Thank you Jess 🙂