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
Makes enough for: 1 batch ice cream
Ingredients
- 250 mls milk
- 2 eggs, separated
- 90 g fructose
- 30 g pickled ginger, drained, rinsed and finely chopped
- 250 mls cream
Method
- 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
Click on the links for conversions and notes.
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:
- two years ago – Duck with a Pomegranate and Port Glaze
- three years ago – Scallop, Pea and Bacon Pasta
Now that looks very interesting 🙂
thank you Hope 🙂
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!
Please let me know once you have made this what you think of the flavour!
Sounds delicious, especially after a Japanese meal. Thanks
It would be perfect after some sushi 🙂
In San Francisco there is an ice cream place with crazy flavors like bacon, curry and so one. I loved them all. Yours will be simply delicious 🙂
I am not sure about curry ice cream, but I would give it a try 🙂
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
I should try a lime and ginger sorbet!
Looks fab Tandy!! The most unusual flavour I’ve tried was bacon icecream! It had lots of mapple syrup so it tasted like a Canadian breakfast, quite yummy indeed 🙂
I love bacon and maple syrup, so I would try that flavour 🙂
Speaking of ginger and maple, I just made a miso ginger maple coconut based ice cream. Strangely delicious!
Sounds divine 🙂
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!
I love Thai basil, so that flavour would work for me 🙂
We have a shop here that makes black licorice ice cream which I really enjoy.
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 🙂
That sounds sooo good! I’m inspired to try!
Let me know if you do 🙂
Wow, Tandy! This sounds interesting!
Thank you Zirkie 🙂
I love the sound of it, but then I recently ate blue cheese ice cream which I adored!
I have to try that!
I like it!!
thank you Glenda 🙂
What an unusual recipe, Tandy! I can imagine it going very well with chocolate cake indeed! 🙂
I think I need to make a chocolate sauce for it to try that combination 🙂
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.
thank you Carole, I really appreciate that. Off to take a look now 🙂
What an interesting flavor for ice cream!
thank you yummychunklet 🙂
I can really how this recipe works you know! I think pickled ginger would be gorgeous in a sweet creation 😀
thank you Lorraine, it is quite sublime 🙂
Hi Tandy-this sounds wonderful, & ginger is always so refreshing so i am in an ice cream it will work wonderfully
It is very refreshing Usha 🙂
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
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
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. 🙂
Such a great use of the left over ginger!
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.
I love ginger and lime so your dessert would be right up my street 🙂