A delicious and flavorful homemade ice cream recipe.
Prep: 30 minutes
Chilling time: 6 hours 30 minutes
Total: 7 hours
Cooking the ice cream base first, then grating in fresh ginger, eliminates the need to blanch the ginger, which would curdle the cream if heated together.
This makes a pleasantly spiced ice cream, with sweet floral notes and a kicky afterglow.
You can use 1 1/2 cups heavy cream and 1 cup whole milk in place of the dairy listed if you prefer.
Feel free to fold in some minced candied ginger post-churning if you like that sort of thing. I use a microplane grater to get my ginger to a pulpy consistency.
Nutritional values are based on one of six servings.