ginger frozen custard
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
  • 4 thumb-sized pieces of fresh ginger
  • 2 cups whole milk
  • 2 cups heavy cream
  • ½ cup honey
  • scant 2 cups sugar, maybe less (it's pretty sweet)
  • 12 egg yolks from large eggs
  • crystallized ginger, sliced into batons (for garnish)
  1. Peel the ginger with a vegetable peeler or spoon, and cut into slices.
  2. Place slices into a saucepan, add just enough water to cover, and bring to a boil.
  3. Strain, and rinse the ginger under cold running water.
  4. Combine the ginger and 1 cup of milk in a blender and puree until smooth.
  5. Combine the ginger mixture with the cream, the remaining 1 cup of milk, the honey, and 1 cup of the sugar in a medium saucepan and bring to a boil.
  6. Remove the mixture from the heat and let it steep for 10 minutes.
  7. Meanwhile, whisk the egg yolks with the scan 1 cup sugar remaining in a large bowl until smooth.
  8. Bring the cream mixture back to boil and temper the hot liquid into the egg yolks by adding it to the yolks a ladle at a time while whisking vigorously.
  9. Strain the liquid through a fine-mesh sieve into a bowl.
  10. Discard the ginger pulp and return the liquid to the pan. Cook over low heat, stirring constantly with a wooden spoon, until the liquid is thick enough to coat the back of a spoon. Again, pour mixture through fine-mesh sieve.
  11. Cool slightly or to room temperature, then refrigerate until cold (doing it overnight is fine).
  12. Freeze the mixture in an ice cream maker, according to the manufacturer's directions. (Mine took 15 minutes to thicken, though still a little soupy.) Place in freezer to stiffen before scooping and serving with crystallized ginger garnishes. Makes 6 cups.
Recipe by story of a kitchen at