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The ginger ice cream is shown transferred to a container on the white marble cooktop, ready to be placed in the freezer to firm up before scooping and serving.

Ginger Ice Cream Recipe

This creamy ginger ice cream, infused with homemade ginger syrup and dotted with crystallized ginger, offers a refreshing, slightly spicy twist on a classic dessert, perfect for cooling off with flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 35 minutes
Course Dessert
Cuisine international
Servings 10
Calories 443 kcal

Equipment

  • Small saucepan
  • Whisk
  • Mixing bowls
  • Fine strainer
  • Ice Cream Maker
  • Freezer-Safe Container

Ingredients
  

For ginger syrup

  • 2 oz fresh ginger in slices 2oz is roughly 6tbsp of slices
  • ¼ cup fine sugar
  • ¼ cup water

For rest of ice cream

  • 3 egg yolks
  • ⅓ cup sugar
  • 1 cup heavy cream double cream
  • 2 cups milk whole/full fat milk
  • 2 tablespoon finely chopped crystalized ginger or can use pieces of stem ginger in syrup

Instructions
 

For Ginger Syrup:

  • Optionally peel and slice 2 oz of fresh ginger. Combine ginger slices, sugar, and water in a saucepan.
    A saucepan on the white marble cooktop contains fresh ginger slices, sugar, and water being gently stirred over low heat. Steam rises as the sugar dissolves into the mixture.
  • Gently stir to dissolve sugar and bring to a simmer. Cover and let it simmer on low heat for 5-10 minutes.
    The saucepan on the white marble cooktop is covered, simmering on low heat for 5-10 minutes to infuse the syrup with rich ginger flavors.
  • Remove from heat and allow it to cool to infuse the flavors.

For Ice Cream Base:

  • Whisk together egg yolks and sugar in a bowl until glossy.
    A mixing bowl on the white marble cooktop is shown as egg yolks and sugar are whisked together, forming a pale, glossy mixture.
  • Heat cream, milk, and ginger syrup (with pieces of ginger) in a saucepan until it reaches scalding point (steam and small bubbles, not boiling).
    A saucepan on the white marble cooktop heats cream, milk, and ginger syrup, with small bubbles forming at the edges, indicating it has reached the scalding point.
  • Gradually add small amounts of warm milk mixture to the egg yolks, whisking constantly to prevent curdling.
  • Once combined, pour the egg mixture into the saucepan and cook on medium-low heat, stirring until it thickens slightly (around 170°F or 76°C).
    The tempered egg mixture is returned to the saucepan on the white marble cooktop, stirred over medium-low heat as it thickens slightly, reaching the ideal temperature of 170°F (76°C).
  • Strain the mixture through a fine strainer to remove ginger pieces and solids. Let cool.
    The custard base is poured through a fine mesh strainer into a bowl on the white marble cooktop, separating solids and ginger pieces for a smooth texture.

Chill the Mixture:

  • Place the strained mixture in the fridge for a few hours or overnight to chill thoroughly.
    The strained custard mixture sits in a bowl on the white marble cooktop, ready to be chilled in the fridge for several hours or overnight.

Churn and Finalize:

  • Once chilled, follow your ice cream maker’s instructions to churn until soft-serve consistency.
    The chilled mixture is poured into an ice cream maker on the white marble cooktop, churning to a soft-serve consistency. Finely chopped crystallized ginger is added for extra flavor and churned briefly to combine.
  • Add finely chopped crystallized ginger and churn briefly to combine.
  • Transfer to a container and freeze for a few hours to firm up before serving.
    The ginger ice cream is shown transferred to a container on the white marble cooktop, ready to be placed in the freezer to firm up before scooping and serving.