Thursday, April 23

Ginger Ice Cream

Yields about 1 quart
Total Price: NY $ 5.56 (with one leftover egg and 5 leftover egg whites)
Price per scoop: NY $0.46

Ginger Ice Cream
This recipe makes a custard-style ice cream, which isn’t my favorite but which the LBUH adores. Since we had leftover egg yolks, I decided to make this for him. The ginger makes this sweetly spicy, but still relatively mild. A great after dinner dessert, particularly as ginger is said to aid in digestion. As you’d expect for something made with egg yolks and heavy cream, this dish is more decadent than its is diet-friendly. But it still has lots of vitamins and minerals, some protein and calcium, and as long as you don’t scarf down the whole quart (Hey! LBUH, back away from the freezer! Leave the spoon where I can see it!), its not entirely out of place on a website devoted in part to healthy eating. This is delicious topped with crumbled ginger snaps.

Ginger Ice Cream(UPDATE: We've been Slashfooded! "Ginger Ice Cream - Feast Your Eyes")

Ingredients
  • Small knob (about 3 inches) fresh ginger (NY $0.58)
  • 1 cup milk, whatever kind you keep on hand (NY $0.30)
  • 2 cups heavy cream (NY $2.49)
  • 5 egg yolks (NY $2.19 for half dozen)
  • ¾ cup sugar (staple)
  • Pinch of salt (staple)
  • Optional: chopped crystallized ginger (staple: if you don’t have any already, I wouldn’t bother buying just for this recipe)

Ginger Ice Cream
Directions
Scrub the outside of the ginger thoroughly, but there's no need to peel. Slice the ginger root in half lengthwise. Rest each cut side down your cutting board for stability, then slice lengthwise into very thin long slices.

Put the slices in your saucepan and add about two inches of water. The ginger slices should be covered and have a little less than an extra inch of water to float in.

Blanch the slices by bringing the water to a boil, and then continue bowling for approx. two minutes.

Blanching Ginger
Pour the ginger root into a colander to remove the water, and then return the ginger to the saucepan.

Add the sugar, salt, milk, and half of the cream to the saucepan and reheat, being careful not to bring to a boil. When the mixture is warm, remove it from the heat and let it sit covered for at least an hour so the solution absorbs the flavor from the ginger.

When the hour is almost up, pour the rest of your cream and the crushed crystallized ginger into a large bowl, place a mesh strainer on top, and place the bowl in an ice bath.*

Reheat the saucepan containing the milk/cream/ginger solution. Using a slotted spoon, scoop out the ginger slices.**

In a medium bowl, whisk the egg yolks together, and then slowly pour in the contents of the saucepan while continuing to whisk the eggs.

Pour the mixture back into the saucepan and reheat over low to medium heat. Continuously stir with a spatula, making sure that the egg/milk solution does not stick to the sides and bottom of the saucepan. Keep stirring and scraping the sides until the mixture begins to thicken.

Once the mixture is evenly coating your spatula, pour it through the mesh strainer into the large bowl containing the rest of your cream. While the bowl is in the ice bath, stir the mixture until it is cool.

Place the mixture in your refrigerator and chill for about 1 hour, then freeze in your ice cream maker according to the manufacturer’s directions.

Adapted from David Lebovitz, Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments

*I filled the kitchen sink with a mixture of ice cubes and enough cold water so that the bottom half of the bowl was submerged.
** You can try nibbling on these while you continue to make the ice cream: the LBUH loved these, although I did not.


Ginger Ice Cream
Nutrition Facts per scoop
Calories 197.2Vitamin B-12 2.9 %Manganese 0.1 %
Total Fat 15.1 gVitamin B-6 1.2 %Niacin 0.2 %
Cholesterol 71.8 mgVitamin C 0.8 %Pantothenic Acid 2.1 %
Sodium 39.3 mgVitamin D 5.5 %Phosphorus 5.1 %
Potassium 67.5 mgVitamin E 1.5 %Riboflavin 4.8 %
Total Carbohydrate 14.7 gCalcium 5.3 %Selenium 2.1 %
Fiber 0.0gCopper 0.3 %Thiamin 1.2 %
Sugars 12.5 gFolate 1.2 %Zinc 1..4 %
Protein 1.7 gIron 0.3 %
Vitamin A 12.1 %Magnesium 1.3 %

50 comments:

  1. Very nice very appetizing :) xxx

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  2. sounds delicious. I 've been quaffing ginger cocktails ever since the thermometer hit 75f, so this should be a nice follow up!

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  3. YUM!! I love ginger ice cream. That's my favourite when I go to the Japanese buffet. I don't know if I would ever get the courage to make my own though. Thanks for sharing.

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  4. Thanks for sharing this! :) I love ginger - and I of course love ice cream too, so that combination must be successful!

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  5. I love ginger and I love ice cream. It sounds lovely. I don't have an ice cream maker though so I guess it will hard to make it without one. Do you have any ideas?

    Good page!

    Second Helpings

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  6. That looks amazing! I just candied some ginger yesterday, so I'm going to have to try this!

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  7. that looks so delicious! I am definitely going to have to try to make that next time I go home because my parents have an ice cream maker and I do not!

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  8. I just made ginger ice cream in class. We added to infuse the milk a lot of ginger, one slice of lemon peel and cinnamon sticks. It gives it a nice background and complexity.

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  9. The LBUH and I were talking about adding lemon peel the next time we make this, but hadn't thought of adding cinnamon sticks. Thanks for the suggestion!

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  10. I love ginger. This looks fabulous and I wish my local ice cream shop served it!

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  11. This looks so delicious. I wish I could have a scoop right now. Do you ship?? ;)

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  12. Ginger is one of my favorite foods and this recipe sounds great! Can't wait to try it with some warm bread pudding! Mmmmm!

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  13. This looks delicious! Thanks for sharing this on foodbuzz!

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  14. This looks awesome. So did you find that not using an ice cream maker was okay because I don't have one but I would like to make this.

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  15. I love ginger-ice cream. I like the method you used to infuse your ice cream. Me? I take the short direct route (no pun intended) :) I usually grate the ginger and then squeeze the juice through a sieve and add it directly to the milk/cream.

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  16. This sounds delectable. I would like to try it with soymilk though, vanilla of course do you know if it would have the same silkiness and richness?

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  17. Thank you for sharing. Healthy.

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  18. That's delicious ice-cream. I love the flavour of ginger & have made crystallised ginger from Levobitz's ealier post!

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  19. Thank you for sharing this recipe. I will give it a try :)

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  20. I am salivating already...a very unique flavor for ice cream. Gotta try your recipe. Thanks!

    JM

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  21. Looks refreshing and awesome for the summer! I also don't feel too threatened by it as a novice in the kitchen :)

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  22. I can imagine having this one a Apple Tarte Tatin. Absolutely delicious!!!

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  23. I LOVE Ginger, I've never had it as in ice-cream, your photos look wonderful and makes want to grab a spoon!

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  24. Wonderful! I can imagine the flavor.. but will have to make it real.

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  25. Awesome, you seemed to be good in everything. And I always wonder how you breakdown the nutrition facts.

    http://jencoolcook.blogspot.com/

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  26. Sounds incredibly delicious - ginger has such a nice bite that I imagine pairs beautifully with the creamy sweetness of custard ice cream!

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  27. This would be FANTASTIC with peaches... can't wait til they're in season!!

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  28. This looks fantastically different! thanks for sharing the post!

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  29. Ahhhh, if you're talking to me like this... I'm conquered :)

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  30. I never knew there's ginger ice-cream.. Hope to try it in future..

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  31. I love ginger and I love ice cream. This looks so tempting. I will need to replace the eggs with something else. Any ideas?

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  32. Ginger takes your exhaustion. Thanks for sharing.

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  33. I love ginger. I will be trying this soon.

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  34. Please let me know how it turns out!

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  35. Looks as if you've got a winner here, would a touch of lemon juice ruin it? My favorite cookie is ginger and lemon cream. Beautiful photos too!

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  36. What a refreshing way to start the ice cream making season!

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  37. Delicious delicious and delicious. Ginger is a nice spicy flavor for ice cream.

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  38. I love ginger ice cream. It reminds me of my favorite Japanese restaurants back east. Thanks for sharing. I will definitely put this on my list of things to try.

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  39. Ahhh, my precious! Love me some ginger ice cream. The best part is that I can keep it all to myself since the man doesn't like it. Now, if it were chocolate, that would be a different story all together..........

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  40. oh, this sounds completely delicious. i love love love ginger.

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  41. Amazing combination. Most interesting....and I'm sure lovely too since I love both creamy ice cream and ginger.

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  42. Hi there! I just got an ice cream maker and I've been going recipe crazy, but obviously on a budget. Might as well share my recession tips too. I get my eggs, cream, sugar, milk, and frozen fruit from Jacks 99 cent store. 31st between 6th &7th. Hope you enjoy,
    katie

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  43. hi! does anyone know a recipe for Ginger Molasses Ice Cream? I think I'll try this delicious recipe and substitute Molasses for the Sugar. Anyone else have any thoughts?

    thanks, Harold

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  44. Holy cow ginger ice cream.
    Want to try this........
    Thanks for sharing recipe.

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