Crystallized Ginger Ice Cream Recipes

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GINGER ICE CREAM



Ginger Ice Cream image

Fresh ginger root and candied ginger give this silky, custard-based ice cream an intense spice flavor. Don't overlook the clove, which adds a deep, woodsy note. You can make this ice cream up to a week ahead, but after that it will start to develop ice crystals.

Provided by Melissa Clark

Categories     ice creams and sorbets, dessert

Time 25m

Yield 1 generous pint

Number Of Ingredients 9

2 cups heavy cream
1 cup whole milk
2/3 cup granulated sugar
3 tablespoons grated fresh ginger
1 cinnamon stick
1 whole clove
1/8 teaspoon fine sea salt
4 large egg yolks
1/3 cup candied ginger, finely chopped, plus more for garnish if you'd like

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.

CANDIED GINGER-MASCARPONE ICE CREAM



Candied Ginger-Mascarpone Ice Cream image

Provided by Food Network

Categories     dessert

Time 40m

Yield 1 quart

Number Of Ingredients 7

2 cups milk
2 cups heavy cream
1/2 vanilla bean, split lengthwise
9 egg yolks
3/4 cups sugar
1 cup mascarpone
1/2 cup crystallized ginger, chopped (store bought or home made)

Steps:

  • In a saucepan over medium heat, heat the milk, heavy cream, and vanilla, stirring occasionally to make sure the mixture doesn?t burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer, turn off the heat and let sit 10 minutes to infuse the flavor. Meanwhile, whisk together the egg yolks and sugar. In a thin stream, whisk the cream mixture into the egg yolk mixture. Then pour the egg-cream mixture back into the saucepan. Heat over medium heat, stirring constantly with a wooden spoon. At 160 degrees, the mixture will give off a puff of steam. When the mixture reaches 180 degrees F it will be thickened and creamy, like eggnog. If you do not have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat. Whisk in the mascarpone.
  • Meanwhile, in a bowl, put in 2 handfuls of ice cubes and add cold water to cover. Rest a smaller bowl in the ice water. Pour the cream mixture through a fine sieve or chinois (to remove the vanilla bean pieces) and into the smaller bowl. Chill until cool, about 1 hour, then stir in the crystallized ginger and continue according to the directions of your ice cream maker to freeze.

CRYSTALLIZED GINGER ICE CREAM



Crystallized Ginger Ice Cream image

Make and share this Crystallized Ginger Ice Cream recipe from Food.com.

Provided by dicentra

Categories     Frozen Desserts

Time 15m

Yield 2-3 serving(s)

Number Of Ingredients 3

1 pint vanilla ice cream, softened
2 tablespoons finely chopped crystallized ginger
1/2 teaspoon cinnamon

Steps:

  • In a large bowl, whisk ice cream with 1 tablespoon ginger and cinnamon until blended.
  • Return to carton and refreeze until ready to use, at least 15 minutes.
  • Spoon scoops of ice cream into dessert glasses and sprinkle remaining chopped ginger on top.

Nutrition Facts : Calories 274.9, Fat 14.5, SaturatedFat 9, Cholesterol 58.1, Sodium 105.7, Carbohydrate 31.7, Fiber 1.3, Sugar 28, Protein 4.7

GINGER ICE CREAM



Ginger Ice Cream image

Provided by Corby Kummer

Categories     ice creams and sorbets, dessert

Time 3h

Yield 1 quart

Number Of Ingredients 8

1 cup heavy (whipping) cream
1 cup milk
1/4 cup sugar
1/4 cup fresh peeled, grated ginger (about 2 ounces)
2 large egg yolks
5 ounces finely chopped white chocolate, melted and tepid
Minced crystallized ginger for garnish (optional)
1 ounce white chocolate shavings for garnish (optional)

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.

Nutrition Facts : @context http, Calories 260, UnsaturatedFat 6 grams, Carbohydrate 20 grams, Fat 19 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 11 grams, Sodium 43 milligrams, Sugar 19 grams

GINGER ICE CREAM



Ginger Ice Cream image

Add a gingery twist to this creamy ice cream - perfect for frozen dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h45m

Yield 8

Number Of Ingredients 9

2 cups heavy whipping cream
1 cup milk
1/2 cup sugar
1/2 cup honey
1/4 cup finely chopped crystallized ginger
2 tablespoons grated gingerroot
1 teaspoon grated orange peel
1/8 teaspoon salt
Crushed gingersnap cookies, if desired

Steps:

  • In 2-quart saucepan, stir whipping cream, milk, sugar, honey, 2 tablespoons of the crystallized ginger, the gingerroot, orange peel and salt until well mixed. Cook over medium heat until sugar is dissolved and mixture just comes to a boil, stirring constantly. Immediately remove from heat.
  • Pour milk mixture into chilled bowl. Refrigerate uncovered 2 to 3 hours, stirring occasionally, until room temperature. At this point, mixture can be refrigerated up to 24 hours before completing recipe, if desired.
  • Pour into 2-quart ice-cream freezer. Freeze according to manufacturer's directions. Garnish with crushed cookies and remaining 2 tablespoons crystallized ginger.

Nutrition Facts : Calories 359, Carbohydrate 38 g, Fat 4 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 75 mg

GINGER ICE CREAM



Ginger Ice Cream image

Categories     Milk/Cream     Ice Cream Machine     Dairy     Ginger     Dessert     Freeze/Chill     Vegetarian     Frozen Dessert     Summer     Gourmet     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 quart

Number Of Ingredients 9

4 large egg yolks
1/2 cup sugar
1/4 cup coarsely grated peeled fresh gingerroot
2 tablespoons water
2 cups half-and-half
1 cup heavy cream
1 teaspoon vanilla
1/2 cup crystallized ginger*
*available at some supermarkets and specialty foods shops.

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.

SINGLE MALT WHISKY, CRYSTALLIZED GINGER AND PECAN ICE CREAM



Single Malt Whisky, Crystallized Ginger And Pecan Ice Cream image

Provided by William Grimes

Categories     ice creams and sorbets, project, dessert

Time 20m

Yield 1 quart

Number Of Ingredients 9

8 tablespoons butter
1 cup chopped pecans
Pinch salt
2 large eggs
3/4 cup sugar
2 cups heavy cream
1 cup milk
1 cup chopped crystallized ginger
2 tablespoons single malt whisky

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.

Nutrition Facts : @context http, Calories 348, UnsaturatedFat 11 grams, Carbohydrate 27 grams, Fat 26 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 13 grams, Sodium 68 milligrams, Sugar 26 grams, TransFat 0 grams

VANILLA ICE CREAM WITH LITCHIS AND CRYSTALLIZED GINGER



Vanilla Ice Cream with Litchis and Crystallized Ginger image

Categories     Liqueur     Chocolate     Dairy     Fruit     Ginger     Nut     Dessert     Winter     Lychee     Bon Appétit

Yield 2 servings; can be doubled

Number Of Ingredients 5

1 11-ounce can litchis in syrup
2 orange slices
2 tablespoons Cointreau or other orange liqueur
1 tablespoon (generous) minced crystallized ginger
Vanilla ice cream

Steps:

  • Drain litchis from syrup into heavy small saucepan. Place litchis in medium bowl. Add orange slices to syrup and boil until syrup thickens, about 10 minutes. Remove orange slices from syrup. Pour syrup over litchis. Mix in Cointreau and ginger. (Can be prepared 2 days ahead. Cover and refrigerate.) Scoop ice cream into bowls. Spoon litchis and syrup over.

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