Crystallized Ginger Ice Cream
Indulge in a delightful treat with this homemade crystallized ginger ice cream. The creamy base is infused with the warm, spicy sweetness of crystallized ginger, adding a burst of flavor with every scoop. Finished off with a hint of vanilla, this frozen dessert is a perfect balance of richness and unique zing. Enjoy a refreshing bowl on its own or with an extra sprinkle of crystallized ginger for added crunch and a touch of elegance.
— Constant Cookbook
Ingredients
- 2 cups milk
- 4 egg yolks
- 1 cup sugar
- 1/8 tsp. salt
- 2 cups heavy cream, chilled
- 1 tsp. vanilla extract
- 3/4 cup crystallized ginger, chopped
- Crystallized ginger, cut into thin strips for
- garnish (optional)
Instructions
- In a saucepan over medium heat, bring the milk to a simmer. Remove from the heat and set aside.
- In the top pan of a double boiler off the heat, whisk the egg yolks with the sugar and salt until pale yellow, 3 to 4 minutes. Gradually add the hot milk, whisking constantly until fully incorporated. Set the top pan over but not touching simmering water in the bottom pan and cook, stirring slowly and continuously with a wooden spoon, until the custard thickens and a finger drawn across the back of the spoon leaves a path, 8 to 10 minutes; do not allow the custard to boil. Remove from the heat and stir in the cream and vanilla.
- Pour the custard through a fine-mesh sieve set over a clean bowl and refrigerate for 20 minutes.
- Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. When the ice cream is half frozen, stir in the chopped crystallized ginger and complete the freezing process. Transfer the ice cream to a chilled container, cover and freeze until firm, at least 3 hours or up to 3 days, before serving.
- Scoop the ice cream into chilled ice cream dishes or bowls and garnish with strips of crystallized ginger.
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