Ginger Ice Cream Making the Best Homemade Dessert

Enjoy homemade ginger ice cream with a creamy, zesty twist. Perfect for a refreshing dessert that’s easy to make and irresistibly delicious!

Prep Time 15

Total Time 6

Course Dessert

Cuisine American

Servings 6

Calories 251 kcal

Fresh Ginger: 2 tablespoons of freshly grated ginger is key to giving the ice cream that warm aromatic zing. Fresh ginger packs more flavor than powdered ginger, and it’s worth the extra effort to grate it yourself!
Heavy Cream: 2 cups of heavy cream will give the ice cream its rich velvety texture. It’s the perfect base for creating that indulgent, creamy mouthfeel.
Whole Milk: 1 cup of whole milk balances the richness of the cream ensuring a smooth consistency without being too heavy.
Sugar: ¾ cup of granulated sugar sweetens the ginger without overpowering it. Feel free to adjust the amount depending on how sweet you prefer your ice cream.
Egg Yolks: 4 large egg yolks create the custard base and give the ice cream a luxurious silky texture. They help to thicken the mixture and add depth of flavor.
Vanilla Extract: 1 teaspoon of vanilla extract enhances the overall flavor profile providing a subtle sweetness that complements the ginger’s spiciness.
Pinch of Salt: A small pinch of salt balances out the sweetness and brings all the flavors together.

Candied Ginger: For an extra pop of ginger flavor and texture you can fold in a handful of finely chopped candied ginger once the ice cream mixture is chilled.

Grate the fresh ginger: Start by grating about 2 tablespoons of fresh ginger. Fresh ginger adds a bright, spicy flavor that really makes this ice cream stand out.
Heat the milk and cream: In a saucepan, combine 1 cup of whole milk and 2 cups of heavy cream. Gently heat the mixture over medium heat until it begins to steam, but don’t let it boil. Stir occasionally to prevent scorching.
Infuse with ginger: Once the milk and cream are heated, add the grated ginger to the saucepan. Let it steep for about 10 minutes, allowing the flavors to meld together. Keep an eye on it, but don’t let it boil.

Whisk the egg yolks: While the milk and cream are infusing, whisk together 4 large egg yolks and ¾ cup of granulated sugar in a bowl. The yolks will help create that smooth, custardy texture.
Temper the eggs: Gradually pour a small amount of the warm milk and cream mixture into the egg yolks, whisking constantly to avoid scrambling the eggs. Once the yolks are warmed, slowly pour the egg mixture back into the saucepan with the rest of the milk and cream, whisking constantly.
Cook the custard: Return the saucepan to the heat and cook the custard mixture over low to medium heat, stirring constantly. You’ll know it’s ready when the mixture thickens enough to coat the back of a spoon. This should take about 5-7 minutes. Be patient and keep stirring!

Strain the custard: Once the custard is thickened, remove it from the heat and strain it through a fine-mesh sieve to remove the ginger pulp and any egg solids. This ensures a silky smooth ice cream base.
Add vanilla and salt: Stir in 1 teaspoon of vanilla extract and a pinch of salt to enhance the flavor.
Cool down: Allow the custard to cool to room temperature. Once cooled, cover it and refrigerate for at least 4 hours, or overnight if possible. The longer it chills, the smoother the ice cream will be.

Prepare your ice cream maker: Follow the manufacturer’s instructions for your ice cream maker. Make sure the bowl is fully frozen if needed.
Churn the mixture: Pour the chilled custard into the ice cream maker and churn until it reaches a soft-serve consistency. This typically takes 20-25 minutes, depending on your machine.

Freeze the ice cream: Transfer the churned ice cream to an airtight container and freeze for at least 3-4 hours to harden further. Once frozen, your ginger ice cream is ready to serve!

Nutrition Information (per serving)

Keyword frozen treats, Ginger ice cream, homemade dessert