Fresh Ginger Ice-Cream, which is not just called that because Shea likes it

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Dear companionate ice-cream connoisseurs,

I love ice-cream, and I love homemade ice-cream. This recipe is called ginger ice-cream, and not just because Shea likes it and he's a redhead.  More so because it is made with a lot of fresh ginger root, as it were.

I made this last year for dessert after Christmas dinner, and it was a delightful festive touch.  I made it during the move a few days ago to use up some ginger, and when I served it to Mr H and his friend Shea tonight, Shea (after complaining about the name) said that the flavor made him think of Christmastime.

this recipe is from The Perfect Scoop

Fresh Ginger Ice Cream
about 1 quart. more tips on ice-cream making here.

3 ounces unpeeled fresh ginger root
1 cup whole milk (I used 2% cause I didn't have whole on hand)
2 cups heavy cream
3/4 cup sugar
pinch of salt
5 large egg yolks

in the pictures I am making a double batch, so don't be alarmed if your portions seem different when cooking


Cut the ginger in half lengthwise (making it more stable for slicing), and then cut it into thin slices.

Place the ginger in a medium, nonreactive saucepan.  Add enough water to cover the ginger by about 1/2 inch, and bring to a boil. Boil for 2 minutes, then drain, discarding the liquid.

Return the blanched ginger slices to the saucepan, then add the milk, 1 cup of the cream, sugar, and salt.

Warm the mixture, cover, and remove from the heat.  Let steep at room temperature for 1 hour.

Rewarm the mixture. Remove the ginger slices with a slotted spoon and discard.

I press the slices with the back of the spoon to get every last drop of gingery cream.  That's talent to do that AND take a picture, eh?

Pour the remaining 1 cup heavy cream into a large bowl and set a mesh strainer on top.

In a separate medium bowl, whisk together the egg yolks.  Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula, reaching 170 - 175 F. 

Pour the custard through the strainer and stir it into the cream.  Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator (overnight is good), then freeze it in your ice cream maker.

Variation (which I have not tried yet): To make Lemon-Fresh Ginger Ice Cream, grind the zest of 2lemons with the sugar in blender or food processor and warm it with the milk.

The Mr enjoys a sandwich

stay cool!


Mrs H
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