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.
GINGER ICE CREAM
Steps:
- In a medium saucepan combine the cream, 1/2 cup of the granulated sugar, vanilla extract and ginger. Bring to a boil, turn off the heat and let sit for 1 hour.
- In a small bowl, combine the eggs and the remaining 1/2 cup sugar and beat to a homogeneous consistency.
- Bring the cream-ginger mixture back to a boil and turn the heat off. Immediately strain and whisk a third of the cream mixture into the egg-sugar mixture and then immediately whisk the egg mixture back into the remaining cream mixture.
- Chill the mixture over an ice water bath.
- Churn the chilled mixture in an ice cream machine according to the manufacturer's directions.
- Serve as is, or to make ice cream sandwiches, place 1 generous scoop of ice cream on the bottom of 1 Molasses Cookie and place another cookie on top. These can be done ahead and frozen. Let warm for 5 to10 minutes before serving.
- Preheat the oven to 350 degrees F.
- In medium bowl, combine the flour, baking soda, cinnamon, ginger, cloves and salt and set aside.
- In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and brown sugar until light and fluffy. Beat in the egg and then the molasses. In thirds, gently mix in the flour mixture until just combined.
- Using an ice cream scoop, scoop out the cookie dough into 1-inch balls onto a sheet tray covered with turbinado sugar. Gently toss the cookies in the sugar, covering them completely. Place the sugar-coated dough balls on another sheet tray and gently squish a little.
- Bake for 9 to 10 minutes. Remove the cookies to a rack to cool.
CHUNKY GINGER ICE CREAM
This sophisticated ice cream both soothes the palate and reawakens it with the bite of fresh and candied ginger.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 quart
Number Of Ingredients 9
Steps:
- Bring milk, cream, 1/2 cup sugar, fresh ginger, and salt to a gentle boil over medium heat; turn off heat.
- In the bowl of an electric mixer fitted with the whisk attachment, whisk egg yolks and remaining 1/2 cup sugar on medium-high speed until thick and fluffy, 3 to 5 minutes.
- Add half the milk mixture to egg-yolk mixture; whisk to blend. Stir into milk in pan; cook over medium-low heat, stirring with a wooden spoon, until mixture coats back of spoon, 3 to 4 minutes.
- Remove from heat, pour into a bowl, and place in an ice-water bath to chill, stirring often. Stir in candied ginger, vanilla, and lemon juice. Freeze in an ice-cream maker, following manufacturer's instructions. Serve topped with candied ginger strips, if desired.
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:
- In a medium saucepan combine the cream, 1/2 cup of the granulated sugar, vanilla extract and ginger. Bring to a boil, turn off the heat and let sit for 1 hour.
- In a small bowl, combine the eggs and the remaining 1/2 cup sugar and beat to a homogeneous consistency.
- Bring the cream-ginger mixture back to a boil and turn the heat off. Immediately strain and whisk a third of the cream mixture into the egg-sugar mixture and then immediately whisk the egg mixture back into the remaining cream mixture.
- Chill the mixture over an ice water bath.
- Churn the chilled mixture in an ice cream machine according to the manufacturer's directions.
- Serve as is, or to make ice cream sandwiches, place 1 generous scoop of ice cream on the bottom of 1 Molasses Cookie and place another cookie on top. These can be done ahead and frozen. Let warm for 5 to10 minutes before serving.
- Preheat the oven to 350 degrees F.
- In medium bowl, combine the flour, baking soda, cinnamon, ginger, cloves and salt and set aside.
- In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and brown sugar until light and fluffy. Beat in the egg and then the molasses. In thirds, gently mix in the flour mixture until just combined.
- Using an ice cream scoop, scoop out the cookie dough into 1-inch balls onto a sheet tray covered with turbinado sugar. Gently toss the cookies in the sugar, covering them completely. Place the sugar-coated dough balls on another sheet tray and gently squish a little.
- Bake for 9 to 10 minutes. Remove the cookies to a rack to cool.
FRESH GINGER ICE CREAM
Steps:
- 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 (2 cm), 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 (250 ml) 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. Pour the remaining 1 cup (250 ml) 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. 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, then freeze it in your ice cream maker according to the manufacturer's instructions.
- Variation
- To make Lemon-Fresh Ginger Ice Cream, grind the zest of 2 lemons with the sugar in a blender or food processor and warm it with the milk.
- Perfect Pairings
- Make Ginger and Candied Lemon Ice Cream by draining a handful of Candied Lemon Slices (page 214), coarsely chopping them, and folding them into the just-churned ice cream.
- For Ginger-Gingersnap Ice Cream, mix in one recipe of Speculoos (page 208).
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
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
Make and share this Ginger Ice Cream recipe from Food.com.
Provided by Jmommy209
Categories Ice Cream
Time 4h20m
Yield 1 quart, 8 serving(s)
Number Of Ingredients 8
Steps:
- In a mixing bowl, beat the sugar into the eggs until thickened and pale yellow. Beat in the cornstarch. Set aside.
- Slice the ginger into 1/2 inch pieces and combine with the milk in a heavy saucepan. Bring to a boil, then remove from the heat, cover and let steep for 15 minutes.
- Remove the ginger with a slotted spoon and slowly beat the warm milk into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat.
- Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble.
- Remove from the heat and pour the hot ginger custard through a strainer into a large, clean bowl.
- Allow the custard to cool slightly, then stir in the cream and vanilla.
- Cover, and refrigerate until cold or overnight.
- Freeze according to manufacturer's instructions, adding the crystallized ginger to the machine when the ice cream is semifrozen.
Nutrition Facts : Calories 276.9, Fat 19.5, SaturatedFat 11.6, Cholesterol 144.7, Sodium 58.2, Carbohydrate 22.2, Sugar 19, Protein 4.3
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.
More about "fresh ginger ice cream food"
FRESH GINGER ICE CREAM • RECIPE FOR PERFECTION
From recipeforperfection.com
5/5 (1)Total Time 2 hrs 25 minsCategory DessertCalories 296 per serving
FRESH GINGER ICE CREAM • THE BOJON GOURMET
From bojongourmet.com
5/5 (2)Total Time 7 hrsCategory DessertCalories 321 per serving
THE 10 BEST GINGER RECIPES | FOOD | THE GUARDIAN
From theguardian.com
GINGER ICE CREAM - RECIPE - FINECOOKING
From finecooking.com
10 BEST FRESH GINGER DESSERTS RECIPES - YUMMLY
From yummly.com
HOMEMADE GINGER ICE CREAM RECIPE WITHOUT ICE CREAM MACHINE
From thefoodxp.com
ROASTED STRAWBERRY AND GINGER ‘ICE CREAM’ | FOOD TO LOVE
From foodtolove.co.nz
RECIPE DETAIL PAGE | LCBO
From lcbo.com
STEM GINGER ICE CREAM | ONLY CRUMBS REMAIN
From onlycrumbsremain.com
17 BEST GINGER RECIPES - THE SPRUCE EATS
From thespruceeats.com
GINGER/VANILLA ICE CREAM RECIPE - FOOD NEWS
From foodnewsnews.com
GINGER ICE CREAM RECIPES - GINGER ICE CREAM RECIPE - NYT COOKING
From findrecipeworld.com
20 BEST GINGER DESSERTS (+ EASY RECIPES) - INSANELY GOOD
From insanelygoodrecipes.com
FRESH GINGER ICE CREAM | RECIPE | GINGER ICE CREAM, ICE CREAM …
From pinterest.com
BLUEBERRY-GINGER ICE CREAM | DRISCOLL'S
From driscolls.com
ASTRAY RECIPES: FRESH GINGER SORBET
From astray.com
FRESH GINGER ICE CREAM FROM CHINA MOON COOKBOOK BY BARBARA …
From app.ckbk.com
HONEY-GINGER ICE CREAM - RECIPE - FINECOOKING
From finecooking.com
GINGER ICE CREAM
From tastyicecream.com
FRIDAY FAVORITES – WEEK 276 – WITH ICE CREAM RECIPES
From pinterest.ca
FRESH BAY LEAF AND GINGER ICE CREAM - WEEATREAL.COM
From weeatreal.com
THE BEST ICE CREAM IN WARRENTON - TRIPADVISOR
From tripadvisor.ca
RECIPE: CHINA MOON’S FRESH GINGER ICE CREAM WITH CHOCOLATE SAUCE
From sfchronicle.com
SUR LA TABLE- FRESH GINGER ICE CREAM - PINTEREST
From pinterest.com
FRESH GINGER AND TANGY LEMON ICE CREAM - WHAT’S FOR LUNCH, HONEY
From whatsforlunchhoney.net
PICKLED GINGER ICE CREAM | REFRESHING DESSERT - LAVENDER AND LIME
From tandysinclair.com
10 BEST FRESH GINGER VODKA RECIPES | YUMMLY
From yummly.com
GINGER ICE CREAM – RECIPES COLLECTION
From recipescollection.org
WHAT IS GINGER ICE CREAM? - EXPLIQUANT
From expliquant.com
FRESH GINGER ICE CREAM - CKBK
From app.ckbk.com
FROM SICHUAN SPICE TO FRESH GINGER, YOU HAVE TO TRY THE FLAVORS AT …
From northernvirginiamag.com
FRESH GINGER & HONEY ICE CREAM
From pinterest.ca
GIFFORD ICE CREAM IN WARRENTON, VA WITH REVIEWS - YP.COM
From yellowpages.com
10 HEALTHY GINGER RECIPES FOR BREAKFAST, LUNCH, OR DINNER
From greatist.com
FRESH GINGER ICE CREAM - MOORENKO'S ICE CREAM
From world.openfoodfacts.org
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 »
You'll also love