GINGER ICE CREAM
Homemade ice cream is delicious and surprisingly easy. With just 20 minutes of prep, create frosty treats ready for cones, floats, and more!
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 50m
Yield Makes 1 1/2 quarts
Number Of Ingredients 6
Steps:
- In a medium saucepan, off heat, whisk together egg yolks, sugar, and salt until blended. Gradually whisk in milk.
- Cook over medium, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon (it should hold a line drawn by your finger), 10 to 12 minutes.
- Stir ginger into custard. Cover and let stand 30 minutes.
- Pour custard through a fine-mesh sieve into a bowl set over ice. Stir in cream. Let stand, stirring occasionally, until chilled. Churn in an ice cream maker according to manufacturer's instructions. Transfer ice cream to a resealable plastic container and freeze until firm, about 2 hours.
Nutrition Facts : Calories 251 g, Fat 18 g, Protein 4 g
GINGER ICE CREAM
Steps:
- Combine the water and ginger in a small saucepan. Bring to a simmer over moderate heat, and simmer for 5 minutes. Remove pot from the heat and reserve. In a bowl beat the egg yolks with the sugar until thick and pale, and wide ribbons fall from whisk. Set aside.
- In a large, heavy saucepan, combine the milk, cream, and cooked ginger, and bring to a boil.
- Slowly add about 1/4 cup of the hot milk mixture to the beaten eggs, whisking as you pour. Immediately scrape the tempered egg mixture into the hot milk mixture, whisking to combine. Cook over moderate heat, whisking slowly, until it reaches custard stage, 180 degrees F. It should be thick enough to coat the back of a wooden spoon. Don't let the custard boil.
- Immediately pour hot custard through a sieve pressing down on the ginger to extract all the juices. Discard the ginger. Refrigerate until cool or chill over ice water, stirring occasionally.
- Just before freezing, adjust mixture to taste with the lemon juice. Freeze the ice cream in an ice cream maker according to the manufacturer's instructions and serve.
GINGER ICE CREAM
Fresh ginger root and candied ginger give this silky, custard-based ice cream an intense spice flavor. Don't overlook the clove, which adds a deep, woodsy note. You can make this ice cream up to a week ahead, but after that it will start to develop ice crystals.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 25m
Yield 1 generous pint
Number Of Ingredients 9
Steps:
- In a medium pot, combine cream, milk, sugar, ginger, cinnamon, clove and salt. Bring to a simmer over medium heat, then cover, remove from heat, and let steep for 1 hour.
- In a medium bowl, whisk the yolks. Whisking constantly, slowly whisk about a third of the cream into the yolks, then whisk yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
- Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to the manufacturer's instructions, adding the candied ginger during the last few seconds of churning. Serve directly from the machine for soft serve, or store in freezer until needed. Serve topped with extra candied ginger if desired.
CLOTTED CREAM & STEM GINGER ICE CREAM
Add a zing to your ice cream with Rick Stein's spicy suggestions
Provided by Rick Stein
Categories Dessert, Treat
Time P1D
Number Of Ingredients 6
Steps:
- Put the milk and clotted cream into a non-stick pan. Scrape out the seeds from the vanilla pod, add pod and seeds to the milk and cream, and bring almost to the boil. Set aside for 20 mins.
- Cream the egg yolks and sugar together in a bowl. Bring the milk and cream back to the boil, remove the vanilla pod, then pour the mixture onto the egg yolks, stirring all the time.
- Strain the mixture back into the cleaned-out pan and cook over a gentle heat, stirring constantly, until the mixture has thickened and lightly coats the back of a wooden spoon. Do not let the mixture boil or it will curdle. Pour back into the bowl and leave to cool, then cover and chill overnight. The next day, churn in an ice-cream maker, stirring the stem ginger and syrup into the mixture just before freezing. If you do not have an ice cream machine, you can pour the mixture into a shallow container, cover and freeze until firm but not rock hard, then whizz in a food processor until smooth. Re-freeze and repeat the process 2-3 times more. Store in the freezer until needed.
Nutrition Facts : Calories 363 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 31 grams sugar, Protein 5 grams protein, Sodium 0.13 milligram of sodium
CLOTTED CREAM & GINGER ICE CREAM
This tangy ice cream is perfect for your ice cream maker but just as easy by hand
Provided by Good Food team
Categories Dessert, Dinner
Time 45m
Number Of Ingredients 5
Steps:
- Fold the custard, clotted cream and ginger syrup together in a bowl until completely combined. Pour this into an ice-cream machine and churn according to machine instructions. (If you don't have an ice-cream machine, put the bowl in the freezer for about 11⁄2 hrs, or until the mixture starts to freeze around the edges. Give it a good stir to break it all up, then repeat.)
- When the ice cream is completely churned, mix in the chopped ginger so it speckles the ice cream, then serve in scoops with the Roasted rhubarb.
Nutrition Facts : Calories 565 calories, Fat 41 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.27 milligram of sodium
GINGER ICE CREAM
Provided by Corby Kummer
Categories ice creams and sorbets, dessert
Time 3h
Yield 1 quart
Number Of Ingredients 8
Steps:
- In a heavy saucepan over low heat, slowly bring cream, milk, sugar and ginger to a boil, stirring occasionally. Immediately remove from heat. Let ingredients steep together for 30 minutes.
- In a small bowl, beat egg yolks with melted white chocolate. Whisk into cream mixture. Strain custard through a fine-mesh sieve or cheesecloth into a large bowl.
- Pour custard into an ice-cream maker and freeze according to manufacturer's directions. Transfer ice cream to a container, cover and freeze.
- Scoop ice cream into dessert bowls. Sprinkle with crystallized ginger and white chocolate shavings, if desired.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 6 grams, Carbohydrate 20 grams, Fat 19 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 11 grams, Sodium 43 milligrams, Sugar 19 grams
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)
Provided by ellie_
Categories Frozen Desserts
Time 30m
Yield 1 quart
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 2477.8, Fat 194.1, SaturatedFat 120.8, Cholesterol 720.4, Sodium 421.1, Carbohydrate 170.9, Fiber 0.2, Sugar 133.9, Protein 25.9
GINGER ICE CREAM
Categories Milk/Cream Ice Cream Machine Dairy Ginger Dessert Freeze/Chill Vegetarian Frozen Dessert Summer Gourmet Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 quart
Number Of Ingredients 9
Steps:
- In a large bowl lightly whisk yolks. In a 3-quart heavy saucepan cook sugar, fresh gingerroot, and water over moderate heat, stirring occasionally, 5 minutes. Add half-and-half and bring to a simmer. Add hot half-and-half mixture to yolks in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.)
- Pour custard through a sieve into cleaned bowl and stir in cream and vanilla. Cool custard. Chill custard, its surface covered with plastic wrap, until cold, at least 3 hours, and up to 1 day.
- Finely chop crystallized ginger. Freeze custard in an ice-cream maker, adding crystallized ginger three fourths of way through freezing process. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.
RHUBARB GINGER ICE CREAM
"I sampled a scoop of this unique flavor at an ice cream shop and knew I had to try making my own. So I raided my garden for rhubarb and added lemon and ginger. Yummy!" -Denise Linnett, Picton, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 1 quart.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. Place rhubarb in an ungreased 13x9-in. baking dish. Sprinkle with sugar; toss to coat. Cover and bake 30-40 minutes or until tender, stirring occasionally. , Cool slightly. Process rhubarb in batches in a food processor; transfer to a bowl. Cover and refrigerate until chilled., In a large bowl, combine milk, cream, lemon juice and ginger; stir in rhubarb., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining ice cream mixture.
Nutrition Facts : Calories 325 calories, Fat 12g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 25mg sodium, Carbohydrate 54g carbohydrate (52g sugars, Fiber 1g fiber), Protein 2g protein.
GINGER ICE CREAM
Add a gingery twist to this creamy ice cream - perfect for frozen dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h45m
Yield 8
Number Of Ingredients 9
Steps:
- In 2-quart saucepan, stir whipping cream, milk, sugar, honey, 2 tablespoons of the crystallized ginger, the gingerroot, orange peel and salt until well mixed. Cook over medium heat until sugar is dissolved and mixture just comes to a boil, stirring constantly. Immediately remove from heat.
- Pour milk mixture into chilled bowl. Refrigerate uncovered 2 to 3 hours, stirring occasionally, until room temperature. At this point, mixture can be refrigerated up to 24 hours before completing recipe, if desired.
- Pour into 2-quart ice-cream freezer. Freeze according to manufacturer's directions. Garnish with crushed cookies and remaining 2 tablespoons crystallized ginger.
Nutrition Facts : Calories 359, Carbohydrate 38 g, Fat 4 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 75 mg
HONEY-GINGER ICE CREAM
The first thing I do when I feel a sore throat coming on is make some hot honey and ginger tea. And the more I thought about those flavors, the more I thought they would make a great ice cream. They do.
Yield makes about 3 cups
Number Of Ingredients 8
Steps:
- Set up an ice bath in a large bowl.
- Put the honey in a saucepan. Cook over medium-high heat, swirling the pan once the honey begins to boil, until the honey caramelizes to a rich amber.
- Meanwhile, put the milk, cream, ginger, and vanilla pod and seeds in another saucepan. Bring to a boil.
- Pour the milk into the honey-carefully, because it will sputter and boil up-and whisk to dissolve the honey. Remove from the heat, cover, and infuse for 15 minutes.
- Strain the honey-milk mixture into a clean saucepan (rinse and dry the vanilla pod and save it for another use) and whisk in the corn syrup and milk powder. Bring to a simmer over medium heat.
- Whisk the yolks in a medium bowl. When the honey-milk mixture is simmering, slowly whisk about 1 cup into the yolks for about 1 minute to temper them (keep the pan off the heat while you do this). Then scrape the yolks into the saucepan and cook, stirring pretty much constantly, until the mixture reaches 180°F. Keep an eye on the color of the foam on the surface; when it turns the same color as the mixture, you're very close to the right temperature. Strain the mixture into a medium bowl, set into the ice bath, and mix thoroughly with an immersion blender. Chill completely, stirring often. Then cover with plastic wrap and refrigerate overnight for the flavors to mature.
- Mix again with the immersion blender, then freeze in an ice cream maker. Pack into a plastic container and freeze for at least 2 hours before serving.
SPICED GINGER-PEACH ICE CREAM
This started as an experiment with a custard-style ice cream base and has become a requested favorite for get-togethers. The sweetness of the peach and smooth cream gets a boost from the earthy spices without being overpowering. I eat it plain but a few friends enjoy it in ice cream sandwiches.
Provided by Kate Young
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 2h55m
Yield 6
Number Of Ingredients 10
Steps:
- Whisk milk, sugar, and salt together in a saucepan over medium heat; bring to a simmer. Stir peach puree, ginger, cinnamon, and vanilla extract; simmer until flavors blend, 5 to 10 minutes.
- Place egg yolks in a small bowl. Slowly pour 1/2 cup hot milk mixture into eggs, whisking constantly. Pour warmed egg mixture into the milk mixture in the saucepan over medium heat. Cook, stirring occasionally, until thick, 5 to 10 minutes. Strain egg mixture into a chilled bowl and refrigerate, stirring occasionally, until chilled, about 2 hours.
- Whisk cream into chilled egg mixture; add peaches and stir.
- Pour peach mixture into the container of an ice cream maker and freeze according to the manufacturer's instructions.
Nutrition Facts : Calories 426.4 calories, Carbohydrate 31.7 g, Cholesterol 214.4 mg, Fat 32.4 g, Fiber 0.4 g, Protein 4.4 g, SaturatedFat 19.6 g, Sodium 152.4 mg, Sugar 28.7 g
GINGER ICE CREAM
Posting for Zaar World Tour 2005. I haven't tried it, but it is from my favorite recipe source...Moosewood. You'll need an ice cream maker for this recipe.
Provided by MsBindy
Categories Frozen Desserts
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Simmer the water, sugar and ginger for 3-4 minutes in a saucepan, stirring occasionally to make a light syrup.
- Set aside and cool for 5 minutes.
- In another saucepan, scald the milk and cream.
- Remove from heat and stir in 1/3 cup sugar and the ginger syrup.
- Set aside for 15 minutes to let flavors blend.
- Strain the ginger solids from the milk mixture and discard.
- Whisk in the egg yolks and crystallized ginger.
- Return to heat, either in a double boiler or heat diffuser.
- Heat gently, stirring constantly, until the mixture becomes a thin custard. It will thicken slightly but should not be heated to a simmer or boil.
- Cool and prepare according to your ice cream maker instructions.
Nutrition Facts : Calories 422.3, Fat 27.9, SaturatedFat 16.5, Cholesterol 233.8, Sodium 66.5, Carbohydrate 39.4, Fiber 0.1, Sugar 33.5, Protein 5.6
More about "ginger ice cream recipes"
STEM GINGER ICE CREAM | RECIPES MADE EASY
From recipesmadeeasy.co.uk
FRESH GINGER ICE CREAM • RECIPE FOR PERFECTION
From recipeforperfection.com
FRESH GINGER & HONEY ICE CREAM - DOMESTIC GOTHESS
From domesticgothess.com
HOW TO MAKE FRESH GINGER ICE CREAM • THE BOJON GOURMET
From bojongourmet.com
5/5 (2)Total Time 30 minsCategory DessertCalories 321 per serving
- Place the heavy cream and 1/2 cup of the half and half in a heat-proof 1-quart capacity container or bowl and place a fine mesh strainer over the container. Set aside. Place the egg yolks in a medium bowl anchored on a damp towel and set aside.
- Place the ice cream base in the freezer for 20-30 minutes to get it really cold, shaking or stirring it every 10 minutes (this will make for a smoother ice cream). Spin the ice cream in an ice cream maker until it is the consistency of a thick milkshake. Transfer the ice cream to a storage container (preferably one that has been chilled in the freezeand freeze for at least 2 hours for a scoopable consistency.
GINGER ICE CREAM WITH CHOCOLATE BITS - A BEAUTIFUL PLATE
From abeautifulplate.com
ORANGE GINGER ICE CREAM | ICE CREAM RECIPES | ALLY'S KITCHEN
From allyskitchen.com
HONEY GINGER ICE CREAM RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
GINGER ICE CREAM | TESCO REAL FOOD
From realfood.tesco.com
STEM GINGER ICE CREAM | RECIPES | DELIA ONLINE
From deliaonline.com
BEST COCONUT GINGER ICE CREAM RECIPE - HOW TO MAKE ICE CREAM
From food52.com
GINGER ICE CREAM - THE GINGER PEOPLE US
From gingerpeople.com
20 BEST GINGER DESSERTS (+ EASY RECIPES) - INSANELY GOOD
From insanelygoodrecipes.com
PRESERVED GINGER ICE CREAM | RECIPES | DELIA ONLINE
From deliaonline.com
PRUE LEITH'S GINGER ICE CREAM—NO CHURN GINGER ICE …
From parade.com
GINGER ICE CREAM - CULINARY SHADES
From culinaryshades.com
EASY GINGER ICE CREAM RECIPE - SERVING ICE CREAM
From serving-ice-cream.com
NINJA CREAMI GINGER HONEY ICE CREAM
From theicecreamconfectionals.com
EASY HOMEMADE GINGER ICE CREAM RECIPE | TASTY ICE CREAM
From tastyicecream.com
EASY HOMEMADE GINGER ICE CREAM RECIPE - THE TOLERANT VEGAN
From thetolerantvegan.com
HOW TO MAKE THE MOST PERFECT & ULTRA SMOOTH RECIPE: GINGER …
From youtube.com
DOUBLE GINGER MOLASSES ICE CREAM - CROSBY'S
From crosbys.com
SPICY GINGER SWIRL ICE CREAM (GINGERBREAD ICE CREAM!, PALEO, AIP, …
From eatbeautiful.net
BLUEBERRY-GINGER ICE CREAM | DRISCOLL'S
From driscolls.com
GINGER ICE CREAM RECIPE | EPICURIOUS
From aazhar.us.to
LYCHEE AND GINGER ICE CREAM - RECIPE FLOW
From recipeflow.com
GINGER ICE CREAM - THE DAILY MEAL
From thedailymeal.com
GINGER ICE CREAM RECIPE | CDKITCHEN.COM
From cdkitchen.com
RUKMINI IYER'S MANGO, STEM GINGER & LIME ICE CREAM
From souschef.co.uk
HOMEMADE GINGER ICE CREAM RECIPE WITHOUT ICE CREAM MACHINE
From thefoodxp.com
GINGERBREAD COOKIE ICE CREAM - THE PIONEER WOMAN
From thepioneerwoman.com
SPICY GINGER ICE CREAM RECIPE - CUISINART.COM
From cuisinart.com
RUM & GINGER ICE CREAM WITH CHOCOLATE RUM SAUCE RECIPE
From liquor.com
STEM GINGER ICE CREAM | ONLY CRUMBS REMAIN
From onlycrumbsremain.com
CREAM CHEESE ICE CREAM RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
GINGER GREEN TEA ICE CREAM RECIPE - SERIOUS EATS
From seriouseats.com
KETO GINGER ICE CREAM - DIVALICIOUS RECIPES
From divaliciousrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #desserts #eggs-dairy #asian #chinese #dinner-party #holiday-event #kid-friendly #summer #frozen-desserts #eggs #freezer #stove-top #dietary #seasonal #brunch #equipment #small-appliance #presentation #served-cold #4-hours-or-less
You'll also love