Ginger Ice Cream

Ginger Ice Cream

Servings 1 pint


  • Ice cream machine


  • 2 cups heavy cream
  • 1 cup whole milk
  • 2/3 cup white sugar
  • 3 tbsps fresh ginger, grated
  • 1 stick cinnamon
  • 1 clove
  • 1/2 tsp fine salt
  • 4 large egg yolks
  • 1/2 cup candied ginger, finely chopped


Prepare custard – part one

  • In medium pot, combine cream, milk, sugar, grated ginger, cinnamon, clove, and salt.
  • Bring mixture to simmer over medium heat.
  • Cover and remove from heat.
  • Steep for 1 hour.

Prepare custard – part two

  • In medium bowl, whisk egg yolks together.
  • While whisking constantly, slowly add 1/3 of cream mixture into yolks.
  • Whisk that mixture back into pot containing cream mixture.
  • Return pot to medium-low heat.
  • Gently cook until mixture is thick enough to coat back of wooden spoon (approx. 170 degrees F).

Prepare custard – part three

  • Strain mixture through fine mesh into medium bowl.
  • Cool mixture to room temperature.
  • Cover and chill at least 4 hours or overnight.

Make ice cream

  • Churn mixture in ice cream machine according to manufacturer's instructions.
  • During final minute of churning, add chopped candied ginger.
  • Serve immediately or store in freezer.


Adapted from New York Times, by Melissa Clark.