Honey-Ginger Ice Cream
"This recipe is from Fineliving.com; it sounded too good not to post here!"
- Ready In:
- 3hrs 15mins
- Ingredients:
- 6
- Yields:
-
2 1/2 quarts churned ice cream
ingredients
- 1 quart heavy cream
- 2 cups whole milk
- 1 cup brown sugar
- 1 cup honey
- 1 tablespoon fresh grated gingerroot
- 12 egg yolks
directions
- In a large sauce pan combine cream, milk, brown sugar, honey and freshly grated ginger. Warm over medium heat to infuse the honey and ginger into the cream.
- Place egg yolks in a stainless steel bowl and whisk to combine.
- Slowly whisk hot cream into egg yolks.
- Strain mixture through a fine sieve and chill over an ice bath.
- Once the ice cream base is chilled, process in an ice cream machine according to the manufacturer’s instructions and then freeze.
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Reviews
-
I make buckets and buckets of ice cream for our little pizzeria and try many recipes and flavour ideas... but this one is the ants pants! ?? ?? I used high quality local honey, doubled the ginger, reduced the sugar by one quarter and added a teaspoon of golden syrup and a teaspoon of good quality vanilla paste (no alcohol in it). The result is amazing! Not too sweet, but with a rich ginger aroma and flavour on a flowery base of honey. The golden syrup just gave it some depth. Not sure the vanilla did anything but the seeds give it a wholesome look. Free range eggs provide a lovely deep golden colour and the texture is so creamy and full of body. This was so good, I’m keeping it at home... the restaurant will have to wait for my girls to lay another dozen eggs... ?? Thank you for this recipe... so simple but so good!
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Made this recipe with organic ginger and raw wildflower honey and it was a showstopper!
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I made this recently to go alongside a homemade tiramisu. Increased the amount of ginger to give it a stronger flavor. Turned out really well. Thank you for sharing. http://www.cookingwithdoyle.com/2017/12/honey-ginger-ice-cream.html
RECIPE SUBMITTED BY
Raquel Grinnell
Crownsville, Maryland
I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p>
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