Ginger ice cream


Ginger puree:
1 1/2 oz fresh ginger, peeled and sliced
1/4 tsp lemon zest, chopped
1/4 cup granulated sugar
2 tbsp water

Ice cream:
1 cup heavy cream
1 cup half-and-half
1/3 cup granulated sugar
1/8 tsp salt
1/4 tsp bourbon or vanilla extract

How to prepare

Place ginger, lemon zest, and sugar in food processor; puree.
Place puree in non reactive pan over medium heat; bring to a simmer until puree becomes a paste (about 8 minutes- this will stop ginger from curdling milk or cream).
Remove from stove; cool completely.
Pass through a strainer to remove largest pieces of ginger; transfer to clean container; cover; cool to 40 degrees; reserve in refrigerator.

Combine all ingredients and ginger puree in non reactive bowl; stir well; cover; cool to 40 degrees.
Transfer to ice cream freezer; process according to manufacturer’s instructions; transfer to clean, non reactive container; cover; reserve in freezer at least 6 hours (use within 24 hours to ensure peak ginger flavor). For about 1 pt.

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