Ginger Ice Cream

Preparation info

  • Difficulty


  • Makes about

    2½ quarts

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

Serve with a drizzle of tropical flower honey and Chinese Almond Cookies.


  • 16 egg yolks
  • cups sugar
  • ½ teaspoon salt
  • cups milk
  • cups heavy (whipping) cream
  • 6 ounces fresh ginger root, cut into 1- to 1½-inch pieces.


Place the egg yolks in a large stainless steel bowl. Add the sugar and salt and whisk until smooth.

Place the milk and cream in a heavy-bottomed saucepot. Add the ginger and scald the milk mixture. Remove the pot from the heat, cover it, and allow the ginger to steep in the milk for 15 minutes. Bring the ginger milk to a boil and gradually whisk it into the egg yolk mixture.

Refrigerate the ice cream base until cold, and then strain it.

Freeze according to ice cream machine manufacturer’s instructions.