Ginger Ice Cream
"Although I haven't made this I am meaning to make it soon to go with a Chinese meal. Recipe source: Bon Appetit (May 1982)"
photo by Philly B.
- Ready In:
- 30mins
- Ingredients:
- 5
- Yields:
-
1 quart
ingredients
- 2 cups milk
- 2 cups whipping cream
- 4 slices peeled fresh ginger (1/4-inch)
- 2⁄3 cup sugar
- 1 tablespoon chopped preserved ginger in syrup, drained
directions
- Combine milk, cream and ginger slices in saucepan over low heat.
- When bubbles start to appear, stir constantly for 5 minutes.
- DO NOT ALLOW MIXTURE TO BOIL.
- Remove from heat and discard ginger slices.
- Add sugar to mixture and stir until sugar dissolves.
- Cool to room temperature.
- Stir in chopped ginger.
- Refrigerate until mixture is very cold.
- Transfer mixture to ice cream maker and process according to manufacturer's directions.
- Freeze in freezer or serve immediately.
- If freezing let ice cream soften in refrigerator for 20 minutes before serving.
Questions & Replies
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Reviews
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I love ginger and I love ice cream, so this recipe was the perfect choice to try out my new Cuisinart ICE-20 Ice Cream Maker! I did make one change, substituting chopped crystallized ginger for the preserved ginger. The ice cream is wonderful. Cooking the milk with the sliced ginger gives the ice cream a delicate ginger flavor, while the ginger pieces give occasional bursts of intense ginger flavor. My advise: don't wait for a Chinese Meal to try this! Thanks Ellie2! -
This is not creamy at all. The texture is completely off and just tastes like frozen whipping cream. It needs eggs. -
Amazing! I added two eggs. Outstanding texture and taste!
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Very very good!! I too substituted crystallized ginger for the preserved and probably added 2 heaping tablespoons. But I love ginger. Thanks so much!
Tweaks
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Very very good!! I too substituted crystallized ginger for the preserved and probably added 2 heaping tablespoons. But I love ginger. Thanks so much!
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I love ginger and I love ice cream, so this recipe was the perfect choice to try out my new Cuisinart ICE-20 Ice Cream Maker! I did make one change, substituting chopped crystallized ginger for the preserved ginger. The ice cream is wonderful. Cooking the milk with the sliced ginger gives the ice cream a delicate ginger flavor, while the ginger pieces give occasional bursts of intense ginger flavor. My advise: don't wait for a Chinese Meal to try this! Thanks Ellie2!
RECIPE SUBMITTED BY
<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
