This Ginger Ice Cream Recipe for Ice Cream Maker is very tasty, delicious and easy. This is one of the tastiest ice creams we have tried yet. Both the taste and color of this ice cream are unique. With some crystallized ginger or fresh ginger, this ice cream recipe is one of the best!
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Ginger Ice Cream Recipe for Ice Cream Maker
This is a wonderfully spicy recipe that makes use of fresh ginger and crystallized ginger to create a tasty dessert that it’s nearly impossible to turn down. We love this easy homemade ginger ice cream recipe, and it’s one that we almost always have a portion or two of in the freezer – it’s so tasty, and everyone adores it!
If you wanted to put your own spin on this homemade ginger ice cream recipe, you could try using some cocoa powder in the ice cream to make for a ginger-chocolate blend. It would be quite unique, and surely very tasty! Ginger and chocolate have always gone together well, and we’d recommend trying it out for the sake of experimentation if nothing else. You could go even further and think about adding glace cherries or chopped nuts into the mix! The world is your oyster.
If you liked this recipe of ours, then also try our Pumpkin Clove Ice Cream Recipe, Watermelon Sorbet Recipe, and Fig Ice Cream Recipe.
Ginger Ice Cream Recipe
This Ginger Ice Cream is very tasty and unique. It is made from fresh ginger, kosher salt, whole milk, sugar and heavy cream. The method to prepare this ice cream at home is very simple as explained below. Using an ice cream maker further makes it easier. It takes only 10 minutes to make this wonderful treat at home.
6-8
servings10
minutes45 minutes + cooling time
290
kcalIngredients
2 cups heavy cream
1 cup whole milk
¾ cup sugar
One two-inch section of fresh ginger – peeled and finely grated.
This should be about two tablespoons.
Pinch of kosher salt
⅓ cup chopped crystallized ginger (optional)
Method
First, put the cream, milk, sugar, ginger, and salt into a small, heavy-bottomed saucepan.
Cook the mixture, uncovered, over medium heat. Make sure to whisk occasionally until the sugar itself is dissolved, and the ginger is incorporated.
Watch the pot as it boils, and when you see the first wisps of steam, remove the pan from the heat.
Pour the mixture into a shallow pan or bowl, and then place it in the fridge to chill thoroughly – this should take one to two hours.
When the mixture is cold, strain it through a fine-mesh sieve, though a coffee filter would work too. Make sure to press anything left in the sieve so that you can get out as much liquid as possible.
Discard the contents of the sieve.
Pour the mixture into an ice cream maker, and then run the machine in accordance with the manufacturer’s instructions.
During the final minute or two of processing, you can add the crystallized ginger, which is optional. We’d recommend it, though, as it gives the mixture a lovely texture when everything’s properly frozen.
Transfer the mixture to an airtight freezer container, using a rubber spatula or a similar implement that won’t stick to the mixture.
Cover the container tightly, and then freeze it until the easy homemade ginger ice cream recipe is firm – this should take at least four hours, though it wouldn’t hurt to leave it a little longer;
