Ginger Ice Cream

~ Tandy

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 With Christmas Mince

Print Recipe
5 from 1 vote

Ginger Ice Cream

You can decide the level of ginger in your custard - I like mine with a bite
Recipe Category: Dessert
All Rights Reserved: Adapted From Chef Gregory Czarnecki

Ingredients

  • 225 mls milk
  • 225 mls cream
  • 50 g ginger, thinly sliced
  • 5 egg yolks
  • 80 g fructose

Method

  • 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

Notes

Strain the custard before placing into the fridge if you don't want too strong a ginger flavour

Click on the links for conversions and notes.

What I blogged December 10:

Top of Page