Ginger Ice Cream
A smooth ginger syrup balances out a creamy coconut milk base in this recipe for ginger ice cream.
Equipment
- Ice Cream Maker
Ingredients
Ginger Syrup
- 2 oz. ginger thinly sliced
- 2 cups water
- 1 cup sugar
Ginger Ice Cream
- ⅓ cup ginger syrup
- 1 cup whole milk
- 1 cup heavy cream
- 4 egg yolks
- 1 cup sugar
- ½ cup coconut milk
Instructions
Ginger Syrup
- Slice fresh ginger into small thin pieces
- Add water and sugar and bring to a boil
- Lower heat to medium and keep at a low rolling boil for about 2 hours
- Cook until mixture has thickened and reduced to a syrup
- Syrup will thicken as it cools
- Set aside, or store in the fridge for several weeks
Ginger Ice Cream
- Heat whole milk, cream, sugar until warm
- Remove from heat and add yolks one by one, whisking thoroughly
- Return to heat and temper until cream has started to thicken
- Remove from heat and stir in ginger syrup and coconut milk
- Transfer to a bowl and chill
- Once cooled, churn according to manufacturer's instructions
Notes
I like to make a triple or quadruple batch of ginger syrup at a time to have on hand in the fridge. See below for additional uses.