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Ginger Ice Cream

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Friday, 06 April 2012 11:08


  • 2 1/2 cups heavy cream
  • 1/2 cup half and half
  • 1 vanilla bean, split lengthwise and seeds scraped
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 4-inch piece ginger root, peeled and coarsely chopped
  • 6 eggs

ginger ice cream


  • In a medium saucepan combine the cream, half and half, vanilla bean seeds 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.

heavy cream for ginger ice cream

  • In a small bowl, combine the eggs and the remaining 1/2 cup sugar and beat to a homogeneous consistency.

eggs and sugar for ginger ice cream

  • 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.

almost ready to freeze the ginger ice cream

  • Churn the chilled mixture in an ice cream machine according to the manufacturer's directions (30 minutes to 1 hour).

ginger ice cream into the ice cream machine


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