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Ginger Ice Cream

1-1/4 cups milk
1 cup heavy cream
1/3 cup sugar
3 egg yolks
1 Tbsp. finely chopped crystallized ginger

1/2 cup water
1/3 cup sugar
2 Tbsp. grated, peeled, fresh ginger root

In pan, simmer water, sugar, and fresh ginger
3-4 min., stirring occasionally. Set aside to cool
5 min.
In another pan, scald milk and cream (don't boil). Remove from heat and stir in remaining sugar and the syrup. Set aside 15 min. to let flavors blend. Then strain ginger solids from milk mixture.

Whisk in the egg yolks and crystallized ginger. Return to heat(use either double boiler or heat diffuser.) Heat gently, stirring constantly, until it becomes a thin custard. Don't allow it to simmer
or boil. Cool mixture and freeze according to instructions.

Source: Chef Yoshi Katsumara of Chicago

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