Ginger Ice Cream


  • 2 cups heavy cream
  • ¼ cup finely chopped, peeled fresh ginger
  • 4 egg yolks
  • ¼ cup sugar
  • salt


Heat the cream with the ginger to the point just before the cream boils. Let sit for 15 minutes, then strain. Beat the egg yolks, sugar, and a pinch of salt in a bowl large enough to hold the yolks and all the cream until the sugar is dissolved and the mixture a light yellow. Slowly whisk in the cream until all of it is used and fully incorporated into the yolks.

Put the bowl over simmering water and cook until the cream and egg mixture thickens to a custard and coats the back of a spoon. The moment the custard reaches this point, put the bowl into a larger bowl filled with ice and water; stir until cold. Lift off any foam from the surface of the custard. Transfer to an ice-cream maker and freeze following the manufacturer’s instructions.