This ginger ice cream is tart and tangy, refreshing, and unlike anything you’ve ever tried! It’s delicious alone or with a drizzle of chocolate sauce.
So. It’s Fridayyy! And you know what that means, right? Ice cream! Just kidding. Every day is a good day for ice cream, not just Friday. That’s what my husband says anyway. He could eat ice cream day after day without getting sick of it. Me? I go through phases where I’m into ice cream, and I buy multiple flavors at the grocery store or send Ben endless emails/texts from work about the Dairy Queen Blizzard of the month flavor [s’mores!!] that I just have to have every year/my fro yo craving/the buy 1 get 1 free Bruster’s coupon I got in my email, etc. But then the rest of the time, I’m all about cookie bars or some other sweet treat in the evening.
For our anniversary last year my parents bought us an ice cream maker. [Yes, Ben is okay with me asking for kitchen appliances as couples’ gifts as long as they make something he’ll enjoy.] And before our anniversary this year I had used it precisely once. It made the best darn vanilla ice cream I had ever had, before chillin’ [bahaha pun intended] in the closet for a year. So this year, on our anniversary in May, I decided to pull it out to celebrate with a unique ice cream flavor. I sat Ben down and read him an endless list of ice cream flavors from my Pinterest boards. After I reached ginger, that was it. Ben is a ginger addict–he just loves that spicy flavor. And this ice cream did not disappoint!
Since ginger is a bit spicy and tart, I wondered how that would pair with the creaminess of the custard-base, and actually it reminded me quite a bit of sorbet or Daiquiri Ice from Baskin Robins [that and Superman were my favorite flavors as a kid, btw.Weird.] It’s hard to describe, but it just works. I guess I don’t typically consider ginger as something that can be smooth and creamy, but here it is… and it’s perfectly delightful! This ice cream is awesome plain, or with a bit of chocolate sauce/chips. Natalie also has a few other ideas of how to enjoy it so you should check out her original blog post for that too.
Making this ginger ice cream has inspired me to get my ice cream maker out more often! It’s not that hard and I love how rich real, homemade ice cream is. I even added an ice cream category to my recipe index to encourage me in this ice cream making endeavor! What flavor should I make next?
one year ago: Mom’s Potato Salad
Ginger Ice Cream
from The Sweets Life
- 4 large egg yolks
- 1/2 cup sugar
- 1/4 cup coarsely grated peeled fresh ginger
- 2 tablespoons water
- 2 cups half and half [I used whole milk]
- 1 cup heavy cream
- 1 teaspoon vanilla
Whisk egg yolks in a large bowl and set aside
In a medium heavy saucepan or dutch oven set over medium heat, combine sugar, ginger, and water. Stir and cook for 5 minutes. Add half and half and bring to a simmer, then remove pan from heat and pour the hot half and half mixture into the yolks in a slow, steady stream, whisking constantly [it helps to have a second person here but isn’t necessary]. Gently pour mixture back into the saucepan and cook on low, stirring constantly, until temperature reaches 170 degrees with a candy thermometer. Do NOT allow mixture to boil.
Set a sieve over a medium, clean bowl. Pour custard through sieve, then stir in cream and vanilla. Wrap bowl and refrigerate overnight. The next day, freeze custard in an ice cream maker using manufacturer instructions, then store in the freezer.
Linked up with: Weekend Potluck.