Ice cream is easily my favorite treat and ginger ice cream is particularly awesome. The creamy coolness paired with the heat of ginger is a perfect compliment to any fall pie, be it apple, pumpkin, pecan, or sweet potato. Don’t get me wrong, I love vanilla ice cream too, but isn’t it about to we upgrade our a la mode game?
I have also been using this ice cream in milkshakes and with a flavor as sophisticated as ginger, this childhood treat feels all grown up.
I know ice cream is daunting. It requires special equipment, multiple steps, and tempering eggs. These are all things I hate as well. But the holidays are coming up and ice cream is the perfect treat to accompany the huge spread you’re planning on making, and unlike most dishes, ice cream can be made weeks in advance. If you’re planning on making something special anyway, let it be ice cream. 🍦
As for the special equipment, I can almost guarantee you that there is someone in your life with an ice cream maker that is collecting dust. On top of that they would be happy to let you borrow said ice cream maker, provided they can find the dang thing! Once I started talking about making ice cream, I had multiple people offer to give me theirs! The Williams Sonoma catalogue is so good, people have been gifting and regifting ice cream makers for so long that some people even have two! You might even have one you forgot about in your garage!
Ask the universe and I think there is a very good chance you’ll have what you need to churn up this perfect ginger ice cream well before thanksgiving. 😉
Ginger Ice Cream
3 egg yolks
3/4 cup sugar
3 cups 1/2 and 1/2
4 inches fresh ginger, peeled and sliced with the grain
1 tsp ground ginger
1/2 cup candied ginger (optional)
Whisk together sugar and egg yolks.
In a medium sauce pan, heat the half and half, fresh ginger, and powdered ginger on medium low, stirring constantly, until an instant read thermometer measure the temp at 140 degrees. Turn off heat.
Slowly whisk 1/3 of a cup of the dairy mixture into the eggs and sugar. Once it is thoroughly combined, add eggs to the pan of dairy. Turn the heat back on medium low and heat to 175 degrees, stirring constantly. Turn off heat and continue to stir for 15 minutes.
Pour mix through a mesh sieve into a heat-proof bowl. Cover with plastic wrap, laying the wrap directly on the surface of the ice cream. Let sit until room temperature. Move to fridge and cook overnight.
Churn into ice cream. If using candied ginger, fold into churned ice cream. Eat as soft serve or store in an air tight container and freeze.
Here’s a pin to save this recipe for later!