Ginger Ice Cream

No doubt that this is one of our favorite recipes.

• Anonymous

• Pittsburgh

• 10/28/2022

Tastes great - I had no problem with the crystallized ginger as one reviewer did. I might leave the vanilla out next time so I won't have another flavor competing with the ginger. Its really good with vanilla - but without is just a preference.

• genjerleigh

• Bronx, NY

• 3/17/2019

This was so wonderful. I followed the recipes but left out the ginger bits. It had a delicate and delicious flavor - I tried serving it with a ginger molasses cookie which was nice but the cookie really overwhelmed the ginger ice cream. We preferred it just by itself so we could really enjoy it.

• VanDyken1989

• 6/4/2018

LEAVE OUT THE CANDIED GINGER OR SPRINKLE ON TOP. Candy becomes rock hard and unpleasant to chew on. Otherwise fantastic recipe.

• travwalkawalka

• Jackson, WYon

• 11/27/2016

this is seriously good stuff. i looked at several ginger ice cream recipes before settling on this one because it wasn't too rich, but still seemed decadent. i didn't add the crystalized ginger because i wanted a perfectly smooth ice cream for making quenelles to put on top of slices of a stone fruit galette that i made for my boyfriend's and my anniversary dinner. it still had plenty of gingery spiciness. i also finely grated the ginger and, since the first part of the recipe so closely resembles a caramel recipe, i went ahead and let the sugar, ginger, and water caramelize. because half-and-half will break if it comes into contact with super-heated caramelized sugar i added the cream first, which bubbled violently as the caramelized sugar dissolved. after that i added 1c of the h-&-h and continued to make the custard. after straining it into a bowl i added the last cup of h-&-h. i have to say, caramelizing the first step really added an extra note of deliciousness. i also used half of a vanilla bean instead of 1tsp vanilla extract, mainly because i wanted a slightly more subtle vanilla flavor, plus the aesthetic value of those little specks of vanilla in the ice cream. it was truly sublime. highly recommended.

• greenmachine80

• Los Angeles, CA

• 5/11/2015

This is the best ice cream we have ever had. A perfect summer dessert! We used a microplane to grate the fresh ginger (so it wasn't coarsely grated, it was finely grated) and strained the ginger/half and half mixture before we added it to the yolks (b/c it's easier than doing it afterwards). Made into a pie by making ginger snap crust (8 oz. ginger snaps, finely chopped in food processor w/2 T sugar; add 5 T melted butter. Press mixture in 9-in pie pan, bake at 350 for 8 mins. Scoop ice cream in when crust is cooled.) Didn't incorporate crushed crystallized ginger into ice cream - sprinkled it on top of pie slices instead. Wonderful!

• helenbon

• Wellesley, MA

• 5/25/2014

Not crazy about the texture of the crystalized ginger, so I think it would be better left out. And next time i'm going to swirl in a rum caramel sauce for a "Dark and Stormy" style ice cream.

• dlaviano

• Brooklyn

• 1/23/2013

I would recommend reducing either the candied ginger or the ginger root (or both). The flavor was very strong. But the texture of this recipe was ideal. I will use it as my standard ice cream base recipe.

• kw807

• Philadelphia

• 11/26/2012

Wonderful! Tasted just enough of ginger with 1/4 cup and no candied ginger. Great smooth texture - used 2 cups heavy cream and 1 cup skim milk.

• Anonymous

• Lome, Togo

• 11/13/2012

Loved it! Made some changes, added fresh vanilla bean and eliminated a few steps with amazing results! Shared with friends and is a huge hit. http://www.7thavenuecook.blogspot.com/

• 7thAvenueCook

• Denver, CO

• 7/16/2012

Fantastic! I left out the candied ginger, because I like my ice cream's smooth. The texture of this ice cream held up really well even after setting in the freezer (sometimes home-made ice creams become icy if you don't eat them straight from the mixer.) I will definitely make this again.

• lamb2love

• Seattle

• 8/13/2011

I loved this recipe, although i did vary it quite a bit. I used slightly less ginger than called for, and i used 2 c. heavy cream and 1c. whole milk in stead of what was specified. In addition. instead of the crystalized ginger, I added about 1/2 c. crushed up "ginger-os" (by newman's own). Delicious.

• Anonymous

• 6/27/2010

Excellent recipe! Like most others, I used a bit more ginger root and a bit less crystalized ginger. It came out tasting wonderful, but perhaps a bit strong for those who don't like ginger as much. I had never chopped crystalized ginger before, so it took a few tries to get it right. I tried using a greased knife on a greased cutting board, but it took too long and was too coarse. I ended up freezing the ginger for about 20 minutes then running it through a nut chopper. The end result was perfectly chopped crystalized ginger which didn't stick together much. I chopped it right before mixing it in.

• KayMan2k

• 12/31/2009

给我一个,给我一个Wesome。什么it spell, AWESOME, which is exactly what this ice cream is. You should crystallize your own ginger, surprisingly easy.

• chapgage

• WDC

• 5/11/2008

I plan on making this on the weekend. At the Whole Foods Market, I found a 7 oz. can of "Crystallized Ginger Chips" from Australia for $3.99.The largest piece in the can is the size of a chocolate chip.

• tedpoppke

• Greenfield, MA

• 5/3/2007