Ginger Ice Cream Recipe for National Ice Cream Month
I can't believe I made it nearly all the way through National Ice Cream Month without posting a single ice cream recipe, though I did give you 5 Summer Snacks to Keep You Cool, and some of those *were* ice cream. Nonetheless, it's time, and what a recipe it is: ginger ice cream.
My love for ginger ice cream started when I first noticed it on the shelf at the store. The regular cartons of Häagen-Dazs pints all sat on the freezer shelves in their brown packaging. I stared at the coffee variety and thought about the impact that would have on my mental health later, and then something caught my eye, a new row of cartons, Häagen-Dazs Five. There they sat, all lovely and white with bright golden lids, just waiting for me to open them.
The ginger immediately caught my eye, and I bought it, against my will. It was the those shiny gold lids that made me do it. Instantly in love, I started dreaming of all the different uses for ginger ice cream, like smashing it between two molasses cookies or serving it over a steaming piece of apple pie. WIth all the possibilities floating in my head, I set out to recreate my new favorite ice cream. It only took me two tries before I walked away with a five-ingredient ice cream of my own.
Ginger Ice Cream
- 1 cups whole milk
- 3 cups heavy cream
- 3/4 cup granulated sugar
- 5 eggs
- 3 tablespoons grated ginger and ginger juice
In a medium-sized bowl, crack eggs and beat lightly. Add peeled and grated ginger juice and pieces to the sugar, milk and cream in a large pan and heat over medium heat just until bubbles start to form around the edges of the pan, whisking continuously. Using a large ladle, slowly add approximately 1/2 cup of the hot milk to the beaten eggs, whisking the egg while pouring it in. Repeat, adding 1/2 cup more hot milk to the eggs. Once the milk has been incorporated into the eggs, slowly pour the egg mixture into the stockpot, whisking to combine. Over medium-low to medium heat, continue to cook the mixture for another 7-8 minutes until it becomes thick, stirring continuously.
Send the mixture thrugh a sieve or cheesecloth to remove all the ginger strands that will be left behind. Once the mixture has been strained, refrigerate overnight until completely chilled.
Once the ice cream mixture has chilled, harden according to the manufacturer directions on your ice cream maker. Serve and enjoy.
Makes 2 quarts of ice cream.