White Chocolate Ice Cream with Ginger

Preparation info

  • Difficulty


  • Yield: approximately

    6 cups

Appears in

This ice cream is incredibly rich, dense, and luxurious—there is basically zero overrun—but you do have to baby it a little. By adding the white chocolate to the hot custard and stirring until it is melted, you do not risk overheating this sensitive ingredient, as you can so easily do when melting it over heat. Also be careful not to overchurn the ice cream. The added fat from the cocoa butter in the chocolate can make the ice cream gritty very readily.


  • 1 ounce (30 g) fresh ginger, sliced
  • 3 cups (720 ml) half-and-half
  • 2 cups (480 ml) heavy cream
  • 8 egg yolks ( cup/160 ml)
  • 3 ounces (85 g) granulated sugar
  • 8 ounces (225 g) white chocolate, cut into small chunks
  • ½ ounce (15 g) Crystallized Ginger, finely chopped


  1. Combine the fresh ginger, half-and-half, and cream in a saucepan. Heat to scalding. Set aside to steep for 30 minutes.
  2. Beat the egg yolks with the sugar until light and fluffy. Strain the ginger from the cream mixture and reheat to the scalding point. Gradually whisk the hot cream into the egg yolk mixture.
  3. Place over simmering water and heat, stirring constantly with a whisk or wooden spoon (do not whip), until the custard is thick enough to coat the spoon.
  4. Remove from the heat and add the white chocolate, continuing to stir until all of the chunks are melted. Stir in the crystallized ginger. Let cool to room temperature, then refrigerate until completely cold, preferably overnight.
  5. Process in an ice cream freezer according to the manufacturer’s directions. Remove the ice cream from the ice cream freezer just before it is fully churned and thickened (it should be too soft to scoop out). Transfer to a chilled container, cover, and place in the freezer. The ice cream will become firmer once frozen. If allowed to freeze completely while churning, the texture will be compromised, as explained in the introduction.