Best 19 Ginger Ice Cream Recipes

GINGER ICE CREAM

Steps:

• In a medium pot, combine cream, milk, sugar, ginger, cinnamon, clove and salt. Bring to a simmer over medium heat, then cover, remove from heat, and let steep for 1 hour.
• In a medium bowl, whisk the yolks. Whisking constantly, slowly whisk about a third of the cream into the yolks, then whisk yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
• Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to the manufacturer's instructions, adding the candied ginger during the last few seconds of churning. Serve directly from the machine for soft serve, or store in freezer until needed. Serve topped with extra candied ginger if desired.

GINGER ICE CREAM

Steps:

• In a medium saucepan combine the cream, 1/2 cup of the granulated sugar, vanilla extract and ginger. Bring to a boil, turn off the heat and let sit for 1 hour.
• In a small bowl, combine the eggs and the remaining 1/2 cup sugar and beat to a homogeneous consistency.
• Bring the cream-ginger mixture back to a boil and turn the heat off. Immediately strain and whisk a third of the cream mixture into the egg-sugar mixture and then immediately whisk the egg mixture back into the remaining cream mixture.
• Chill the mixture over an ice water bath.
• Churn the chilled mixture in an ice cream machine according to the manufacturer's directions.
• Serve as is, or to make ice cream sandwiches, place 1 generous scoop of ice cream on the bottom of 1 Molasses Cookie and place another cookie on top. These can be done ahead and frozen. Let warm for 5 to10 minutes before serving.
• Preheat the oven to 350 degrees F.
• In medium bowl, combine the flour, baking soda, cinnamon, ginger, cloves and salt and set aside.
• In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and brown sugar until light and fluffy. Beat in the egg and then the molasses. In thirds, gently mix in the flour mixture until just combined.
• Using an ice cream scoop, scoop out the cookie dough into 1-inch balls onto a sheet tray covered with turbinado sugar. Gently toss the cookies in the sugar, covering them completely. Place the sugar-coated dough balls on another sheet tray and gently squish a little.
• Bake for 9 to 10 minutes. Remove the cookies to a rack to cool.

GINGER ICE CREAM

Steps:

• In a large bowl lightly whisk yolks. In a 3-quart heavy saucepan cook sugar, fresh gingerroot, and water over moderate heat, stirring occasionally, 5 minutes. Add half-and-half and bring to a simmer. Add hot half-and-half mixture to yolks in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.)
• Pour custard through a sieve into cleaned bowl and stir in cream and vanilla. Cool custard. Chill custard, its surface covered with plastic wrap, until cold, at least 3 hours, and up to 1 day.
• Finely chop crystallized ginger. Freeze custard in an ice-cream maker, adding crystallized ginger three fourths of way through freezing process. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.

BROWN SUGAR ICE CREAM WITH A GINGER-CARAMEL SWIRL

Steps:

• Make the base
• 1. In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in half of the brown sugar (1/4 cup). Set aside.
• 2. In a heavy nonreactive saucepan, stir together the cream, milk, salt, and the remaining brown sugar (1/4 cup) and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.
• 3. Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another 1/2 cup of the hot cream to the bowl with the yolks. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.
• 4. Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1 to 2 minutes longer.
• 5. Strain the base through a fine-mesh strainer into a clean container. Set the container into an ice-water bath, wash your spatula, and use it to stir the base occasionally until it is cool. Remove the container from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight.
• While the ice cream base cools, make the swirl
• 6. Set the cream by the stove so it's at hand when you need it. Put 2 tablespoons of the sugar in a heavy nonreactive saucepan, and put the pan over medium-high heat. When the sugar is melted around the edges and starts turn amber in places (about 2 minutes), stir the mixture gently and add another 2 tablespoons sugar to the pan.
• 7. Continue to add the remaining sugar 2 tablespoons at a time, stirring frequently and allowing most of the sugar to melt before you add more. Watch carefully as the sugar darkens, stirring gently to help it melt evenly.
• Tip: Keep in mind that the flavor of the ice cream hinges on how dark you take the caramel. We take ours to a very dark, almost reddish, stage, which produces our intense signature flavor.
• 8. When the caramel becomes a dark mahogany color, remove the pan from the heat and immediately but slowly pour the cream into the pan. (The mixture will steam and bubble up, so wear oven mitts and be very careful to avoid splatters and steam burns.) When the bubbling subsides, gently stir to completely blend the cream into the caramel. If you have lumps of hardened caramel in your pan, simply put the pan over low heat and stir until the caramel is melted.
• 9. Stir in the ginger paste and salt and let cool. (You can make the swirl up to 2 weeks ahead of time. Keep it refrigerated, but let it come to room temperature before using.)
• Freeze the ice cream
• 10. When the base is completely chilled, freeze in your ice cream machine according to the manufacturer's instructions. While the ice cream is churning, put the container you'll use to store the ice cream into the freezer.
• 11. As you transfer the ice cream to the storage container, drizzle in the caramel after every few scoopfuls, using about 6 tablespoons of the caramel (or more if you like). When all the ice cream is in the container, use a chopstick or butter knife to gently swirl the mixture. Enjoy right away or, for a firmer ice cream, freeze for at least 4 hours.
• Tip: The swirl recipe makes more than you need (the recipe won't work in smaller quantities). You can thin the leftovers with a little cream and use as a sundae topping, or you can enjoy it right off the spoon!

3-INGREDIENT GINGER-PEACH ICE CREAM FLOATS

Steps:

• Cook peaches in a large pot of boiling water 1 minute, then submerge in ice water. Slip off skins. Slice into 1/4" wedges.
• Bring peaches and 3 cups ginger beer to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until peaches are fork-tender, about 5 minutes. Let cool completely.
• To assemble floats, divide peaches among tall glasses and pour 1 Tbsp. poaching liquid over each; reserve remaining poaching liquid for another use. Top with 2 scoops of ice cream, then pour remaining 3 cups ginger beer over. Serve with spoons and straws.
• Do Ahead
• Peaches can be poached up to 3 days ahead. Transfer to an airtight container and chill.

SPICED GINGER-PEACH ICE CREAM

Steps:

• Whisk milk, sugar, and salt together in a saucepan over medium heat; bring to a simmer. Stir peach puree, ginger, cinnamon, and vanilla extract; simmer until flavors blend, 5 to 10 minutes.
• Place egg yolks in a small bowl. Slowly pour 1/2 cup hot milk mixture into eggs, whisking constantly. Pour warmed egg mixture into the milk mixture in the saucepan over medium heat. Cook, stirring occasionally, until thick, 5 to 10 minutes. Strain egg mixture into a chilled bowl and refrigerate, stirring occasionally, until chilled, about 2 hours.
• Whisk cream into chilled egg mixture; add peaches and stir.
• Pour peach mixture into the container of an ice cream maker and freeze according to the manufacturer's instructions.

COCONUT MILK ICE CREAM WITH GINGER AND LIME

Steps:

• Finely grate ginger, then chop very finely. Set aside enough chopped ginger (including juices) to measure 1/3 cup.
• Whisk coconut milk, sugar, half and half, lime juice, lime peel, salt, and reserved 1/3 cup grated ginger in medium bowl until sugar dissolves. Transfer mixture to ice cream maker. Process according to manufacturer's instructions. Transfer ice cream to container; cover and freeze until firm, about 3 hours. (Can be prepared 3 days ahead.)
• Scoop ice cream into 6 stemmed glasses or bowls. Garnish with mango and lime.
• Available at Indian, Southeast Asian, and Latin American markets and many supermarkets.

CARAMELIZED PINEAPPLE WITH BROWN SUGAR-GINGER ICE CREAM

Steps:

• Preheat broiler. Line large baking sheet with foil. Arrange pineapple wedges side by side in single layer on prepared baking sheet. Pat pineapple wedges with paper towels to remove excess moisture. Using fingertips, press 1 cup brown sugar through coarse sifter over pineapple. Broil pineapple wedges until brown sugar caramelizes, watching closely to avoid burning and rotating baking sheet to broil evenly, about 3 minutes.
• Arrange 3 wedges of warm caramelized pineapple in triangle on each of 6 plates. Place scoop of Brown Sugar-Ginger Ice Cream in center of pineapple triangle. Sprinkle 1 tablespoon coconut over each dessert and serve.

GINGER ICE CREAM

Steps:

• In a medium saucepan, off heat, whisk together egg yolks, sugar, and salt until blended. Gradually whisk in milk.
• Cook over medium, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon (it should hold a line drawn by your finger), 10 to 12 minutes.
• Stir ginger into custard. Cover and let stand 30 minutes.
• Pour custard through a fine-mesh sieve into a bowl set over ice. Stir in cream. Let stand, stirring occasionally, until chilled. Churn in an ice cream maker according to manufacturer's instructions. Transfer ice cream to a resealable plastic container and freeze until firm, about 2 hours.

RHUBARB GINGER ICE CREAM

Steps:

• Preheat oven to 375°. Place rhubarb in an ungreased 13x9-in. baking dish. Sprinkle with sugar; toss to coat. Cover and bake 30-40 minutes or until tender, stirring occasionally. , Cool slightly. Process rhubarb in batches in a food processor; transfer to a bowl. Cover and refrigerate until chilled., In a large bowl, combine milk, cream, lemon juice and ginger; stir in rhubarb., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining ice cream mixture.

GINGER ALE ICE CREAM FLOATS

Steps:

• NOTE: original recipe specified Reed's Apple ginger brew.
• Scoop 1 cup ice cream into individual sundae glasses.
• Pour enough ginger brew to the top without spilling over.
• Enjoy immediately. Diet later.

GINGER ICE CREAM

Steps:

• In a heavy saucepan over low heat, slowly bring cream, milk, sugar and ginger to a boil, stirring occasionally. Immediately remove from heat. Let ingredients steep together for 30 minutes.
• In a small bowl, beat egg yolks with melted white chocolate. Whisk into cream mixture. Strain custard through a fine-mesh sieve or cheesecloth into a large bowl.
• Pour custard into an ice-cream maker and freeze according to manufacturer's directions. Transfer ice cream to a container, cover and freeze.
• Scoop ice cream into dessert bowls. Sprinkle with crystallized ginger and white chocolate shavings, if desired.

GINGER-ROASTED APPLES WITH VANILLA ICE CREAM

Steps:

• Combine the water, sugar and ginger in a medium saucepan and bring to a boil over medium heat. Reduce to a simmer and cook for 5 minutes. Let stand for 10 minutes and strain through a fine mesh sieve.
• Preheat oven to 400 degrees. Lightly butter a baking sheet and place the apple slices on it in a single layer. Drizzle the apples with 1/4 cup of the ginger syrup. Roast the apples until tender, tossing once, about 20 minutes. Ladle some of the syrup onto each of 4 plates. Scoop the ice cream into 4 neat rounds and place on the plates. Fan the apple slices around the ice cream and serve.

CHOCOLATE WONTONS WITH GINGER ICE CREAM

Steps:

• Make ice cream:
• Bring milk, cream, and 1/2 cup sugar to a boil in a 3-quart heavy saucepan. Remove from heat, then stir in ginger and let steep, covered, 15 minutes. Meanwhile, whisk together yolks and remaining 1/2 cup sugar. Add milk mixture to yolk mixture in a slow stream, whisking, then transfer custard to saucepan. Cook over low heat, stirring constantly with a wooden spoon, until custard is thick enough to coat back of spoon and registers 175 to 180°F on an instant-read thermometer (do not let boil).
• Pour custard through a fine-mesh sieve into a metal bowl, discarding solids, and chill, its surface covered with wax paper, until cold, about 1 1/2 hours. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 4 hours.
• Make wontons:
• Bring cream and butter to a boil in a 1-quart saucepan. Pour hot cream over chocolate in a bowl and let stand 1 minute. Whisk ganache until smooth, then chill, covered, until firm, about 1 hour.
• Lightly brush 1 side of each of 6 wonton wrappers with beaten egg, then put 1 1/2 teaspoons chocolate ganache in center of each. Fold filled wontons in half to form triangles, pressing gently around filling to eliminate any air bubbles and sealing edges with more egg. (If there are any pockets of air, wontons may burst when fried.) Make 6 more wontons in same manner. Freeze filled wontons on a wax-paper-lined tray until firm, about 20 minutes.
• Heat oil in a 4-quart heavy saucepan over moderate heat until it registers 365°F on deep-fat thermometer. Fry wontons, 3 at a time, turning once, until golden brown, about 1 1/2 minutes total. Transfer with a slotted spoon to paper towels to drain. (Return oil to 365°F between batches.) Dust with confectioners sugar and serve wontons warm with ice cream.

PEACH ICE CREAM FOR GINGER CRISP ICE CREAM SANDWICHES

Steps:

• Bring a large saucepan of water to a boil. Meanwhile, prepare an ice-water bath; set aside. Place peaches in boiling water for 1 to 2 minutes; remove with a slotted spoon, and cool in ice-water bath.
• Peel and pit peaches, reserving skin and pits. Slice each peach into 10 wedges, place in a nonreactive saucepan, and stir in lemon juice and 2 tablespoons sugar. Cook over medium-high heat, stirring occasionally, until peaches are tender and liquid has thickened slightly, 10 to 15 minutes. Let cool.
• Stir peach schnapps into peach mixture. Transfer to the bowl of a food processor, and pulse to a chunky puree, 10 to 15 pulses; set aside.
• In a large saucepan set over high heat, bring milk, cream, peach skins, and pits to a boil. Reduce heat to medium low; simmer 5 minutes. Cover, and let stand 15 minutes.
• Meanwhile, in an electric mixer fitted with the whisk attachment, combine egg yolks, salt, remaining sugar, and vanilla. Beat at medium-high speed until mixture is thick and pale yellow, about 3 minutes.
• Strain milk mixture into egg mixture; discard solids. Beat at low speed to combine. Cook over low heat, stirring, until mixture coats the back of a wooden spoon, 3 to 5 minutes. Pass through a sieve into a bowl set in ice-water bath. When chilled, stir in peach puree. Freeze in an ice-cream maker according to manufacturer's instructions, in 2 batches if necessary. Store in an airtight plastic container in the freezer for up to 1 week.

GINGER ALMOND BISCOTTI ICE-CREAM SANDWICHES

Steps:

• Sandwich 1/8 cup ice cream between 2 biscotti, pressing them together gently. Put sandwich on a plate in freezer and make 3 more sandwiches in same manner. Freeze sandwiches on plate, covered, just until firm, about 15 minutes.

GINGER CRISP ICE CREAM SANDWICHES

Steps:

• Preheat oven to 375 degrees. Cut 2 12-by-16-inch rectangles from parchment paper. On each piece of parchment, draw 12 circles (3 1/2 inches) with a pencil. Place each piece of parchment, pencil-side down, on a baking sheet.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium-high speed until pale yellow, about 4 minutes. Add vanilla and egg whites; beat until combined, scraping down the sides of the bowl with a rubber spatula. Add flour, salt, ground ginger, and crystallized ginger. Beat on low speed until just incorporated.
• Spoon a heaping tablespoon of batter onto each circle. With back of a spoon, spread evenly to edges. Bake until cookies are golden brown around edges, about 12 minutes; rotate sheets twice during baking for even browning. Transfer sheets to wire racks to cool completely.
• When cool, spoon about 1/2 cup of peach ice cream on the bottom of a cookie. Top with another one, and press down gently, forcing ice cream to edges. Wrap in plastic, and place in freezer. Repeat with remaining cookies and ice cream. Freeze sandwiches at least 2 hours before serving.

HONEY-GINGER ICE CREAM

Steps:

• In a large sauce pan combine cream, milk, brown sugar, honey and freshly grated ginger. Warm over medium heat to infuse the honey and ginger into the cream.
• Place egg yolks in a stainless steel bowl and whisk to combine.
• Slowly whisk hot cream into egg yolks.
• Strain mixture through a fine sieve and chill over an ice bath.
• Once the ice cream base is chilled, process in an ice cream machine according to the manufacturer’s instructions and then freeze.

SINGLE MALT WHISKY, CRYSTALLIZED GINGER AND PECAN ICE CREAM

Steps:

• Have ready an ice cream maker with a frozen bowl, or whatever equipment will be needed for freezing the ice cream.
• In a small heavy skillet or saucepan over very low heat, melt butter and add pecans and salt. Saute pecans until they begin to darken, 5 minutes. Using a slotted spoon, transfer them to a plate. Reserve butter.
• In a large mixing bowl, whisk eggs by hand for 1 minute. Gradually add sugar, and whisk until blended, 2 minutes. Add cream and milk, and blend. Add melted butter; whisk until smooth and thoroughly blended.
• Pour mixture into ice cream maker, and freeze according to manufacturer's instructions. When ice cream is stiff and about 2 minutes from finished, add pecans and chopped ginger while the drum is still turning. When really stiff and frozen, add whisky, and blend until whisky is incorporated. The ice cream will soften slightly with the addition of whisky. Transfer to an airtight container, and store in freezer until serving.