Sorry guys, I blinked and all of a sudden Memorial Day was this week and I’m still eating things like short ribs and grits and heavy soups and stews. So, not the most summer of foods. However, I got myself a little garden thanks to Mom’s green thumb, so summer foods are coming at you in nearest of futures.
With summer times, I’ve been spending quite a bit of life outside when I can outside of work, playing football and tennis and volleyball and biking and honestly loving every second. And that also means that what I’ll be throwing at you will be dishes that pack a lot of punch with the least amount of time in the kitchen, and more time on the patio.
BUT, knowing that I couldn’t let you down, I’ve got another ice cream recipe. I know I just made one, but you may also recall I promised at least one (two? maybe I’ll up that ante) more before September rolls through, and I keep my promises. So here we have it with ginger ice cream.
One of my friends asked me why I was the “master of all things ice cream,” and I blame Mom since, while she was pregnant, she could only eat ice cream and cereal. I have a strong love for both, and that would be why.
This comes inspired from a scoop Mom and I shared at Zingerman’s Roadhouse on Mother’s Day. It was ginger…and it was delicious. I immediately decided that I was going to make it and got immediately down to it. Unlike theirs, I opted for no crystallized ginger because…I didn’t really want them to get hard and frozen and potentially ruin the rest of the ice cream. So, smooth and creamy with a few specks of fresh ginger to boot, this ice cream is rich, but refreshing with a distinct lightness to it and that little zing that ginger brings with it.
Mom thought this might have too much ginger, but I maintain that it’s fine and mellows out after the first bite. I just think you need to adjust, but if you’re scared of this being overly gingery, reduce the amount by a half tablespoon.
- 2 cups heavy cream
- 1 1/4 cups whole milk
- 2 TB light corn syrup
- 2/3 cup sugar
- 4 TB fresh ginger, grated or minced (jarred is fine)
- 1 TB cornstarch
- 1 tsp vanilla
- 1/4 tsp salt
- Combine the milk, cream, sugar, and corn syrup in a 4-quart saucepan, and bring to a rolling boil over medium-high heat. Add the ginger, whisking until incorporated and continue to boil for 4 minutes.
- Mix about 2 TB of milk with the cornstarch in a small bowl to make a slurry. Remove from the heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium high heat and cook until slightly thickened, about 1 minute. Remove from heat.
- Gradually add the hot milk/cream mixture into the vanilla. Add the salt and mix until all is well incorporated.
- Cover with plastic wrap and refrigerate until completely cold, preferably overnight (which will allow the ginger flavor to really develop).
- Pour the ice cream base into the frozen canister and spin until thick and creamy.
- Store in an airtight container, pressing plastic wrap directly on the ice cream to prevent freezer burn.
Written after eating all the ice cream (not really all of it, but a lot of it).
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