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Ginger Ice Cream

Ginger ice cream is both hot and cold, meaning spicy and frozen!  Anyone who enjoys the flavour of ginger will be delighted with this unusual treat.  Not unlike vanilla ice cream, ginger ice cream works well with a fruit topping!  Try it with our Peach Sauce or Blueberry Sauce.

Fresh Ginger Ice Cream

For detailed instructions for the KitchenAid ice cream attachment, see our Cherry Ice Cream recipe.

Be sure to buy genuine white chocolate containing cocoa butter. Some products that call themselves white chocolate are made from vegetable oil and tend to have a rancid smell and taste. Belgian white chocolate is a good choice because it contains cocoa butter and vanilla—a bit more expensive, but worth it!

When you're making ice cream for a get together, you may prefer a recipe that doesn't include fruit. This Ginger Ice Cream recipe makes 2 quarts of ice cream to which you can add fruit, berries, or sauces at the time of serving. This way, your guests can choose their toppings and there will be plenty to go around!

½ cup sugar

2 tbls water

2-4 tbls ginger, freshly grated

4 oz white chocolate, chopped

4 egg yolks, large

2 cups 35% whipping cream (1 pint)

2 cups 1% buttermilk (1 pint)

1 tbls vanilla

4 oz crystallized ginger (4 slices)

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Peel fresh ginger with the edge of a knife or spoon.  It can be frozen in sticks that will fit through your food processor feed tube and then grated there or by hand.
Minced Candied Ginger

In a 3 quart saucepan, dissolve sugar in water and combine with ginger and any juice from the grated ginger.  Cook on medium heat 5 minutes until liquid turns clear.  Add 2 cups of cream and simmer to just below boiling point.  When cream begins to steam and has tiny bubbles around the edge of the pot, remove from heat.

Whisk egg yolks, then add half of the hot mixture in a slow stream, whisking continuously.  Pour yolk mixture into saucepan and stir into hot cream.  Add the white chocolate chunks and stir to melt.

Sieve custard to remove ginger strings, then stir in buttermilk and vanilla.  Chill at least 3 hours before processing in your ice cream machine.

Processing Ginger Ice Cream

When fully chilled, process custard in ice cream maker according to manufacturer’s directions.  Add minced candied ginger in the last few minutes and pour into shallow container.  Freeze at least one hour, until firm.

Can be kept in the freezer for one week.

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