Pickled Ginger Ice Cream

I am not sure what I was thinking of when I decided to make an ice cream using pickled ginger. I had made my own pickled ginger to use up some fresh ginger before it went to waste and as I was on an ice cream making mission, the next logical progression in my thought pattern was to make an ice cream flavoured with it. Surprisingly, the ginger taste is quite refreshing and when served with a chocolate based cake, truly amazing. If you don’t want to make pickled ginger for ice cream, do make it to go with your next sushi or fish meal – it is so much better than the store bought variety.

what is the most unusual ice cream flavour you have tried?

Pickled Ginger Ice Cream
Pickled Ginger Ice Cream
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Pickled Ginger Ice Cream

Recipe Category: Dessert
Makes enough for: 1 batch ice cream
All Rights Reserved: An original recipe from Lavender and Lime


  • 250 mls milk
  • 2 eggs, separated
  • 90 g fructose
  • 30 g pickled ginger, drained, rinsed and finely chopped
  • 250 mls cream


  • Scald the milk in a heavy bottomed saucepan
  • Whisk the egg yolks and fructose until pale
  • Pour half of the scalded milk onto the egg yolks, whisking all the time
  • Return to the stove and stir until slightly thickened
  • Remove from the heat and mix in the pickled ginger
  • Whip the cream until stiff and fold in to the ice cream
  • Whisk the egg whites until stiff and fold in to the ice cream
  • Make sure all the ingredients are properly mixed in
  • Place in a sealable container and freeze overnight

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Ingredients for my recipe:

  • Milk – I use UHT full cream milk for all of my recipes.
  • Eggs – In South Africa extra-large eggs weigh between 59g and 66g. I use free range eggs, and always in this weight range. When separating my eggs I do them one at a time. This way I never end up with egg yolk in the whites. If I am not using the egg whites for the recipe I store them in the freezer in bags. Be sure to write on the bag how many egg whites are in each one. Defrost your egg whites in the fridge overnight.
  • Fructose – I am sucrose intolerant and use fructose in my recipes where possible. You can replace the fructose, gram for gram with sugar.
  • Cream – I buy whipping cream to use in my recipes. In South Africa this is a fairly thick cream but not as thick as clotted cream. I use either fresh or UHT depending on the quantity needed.

What I blogged:


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47 thoughts on “Pickled Ginger Ice Cream

  1. Hi, Tandy, this wonderful recipe has caught my eye! I love ginger in all forms and when I have any left I simply stick it in a pot and let nature do all the keeping!

  2. I’ve had ginger and lime lassis is India – fresh and light and refreshing, and yes tasty too!
    I imagine the ginger works brilliantly with a chocolate cake, just love how you have used what you have to hand

      1. Speaking of ginger and maple, I just made a miso ginger maple coconut based ice cream. Strangely delicious!

  3. I am a HUGE pickled ginger fan so I definitely need to try this!! My favorite weird ice cream flavor is a thai basil flavor I made a few years ago!

    1. I bought some licourice root powder to make a licourice ice cream, but there was something not quite right with the powder. I will have to look for something else to use, as I so want to make this flavour 🙂

  4. Tandy, just letting you know that your link to Food on Friday: Soup was featured in my Need Some Inspiration? Series today. Hope you have a nice week.

  5. Hi, pickled ginger sounds delicious – a bit more tart/spicy than standard ginger – I do have one question: your final step says to place in sealed container and freeze overnight – you don’t have to fluff /fold via fork every hour or so until it sets? Just pour into container and freeze without stirring? Seems like it would freeze like a hard block vs. ice cream? Thx, Gregg

    1. I never fluff / fork the ice cream while it is setting. And the result is always good. Hopefully that is not just luck. Let me know how it works out for you. Thanks Tandy

      1. Thanks for the tip will try it soon – I made a quick version of pickled ginger ice cream tonight (leftover from sushi!) with my Chef’n Sweet Spot ice cream make. 🙂

  6. I looked this up “pickled ginger ice cream” cause I’ve been thinking about it lately and wondering if anyone has done it. I did a dessert play on tom kha soup, with keffir lime leaf, lemongrass, mint and I ginger, and a maple miso ginger I mentioned on another comment. On a ginger kick I guess.

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