Although ginger is used in the savory kitchen year round, it seems that most of us in the pastry kitchen (especially in the West) use it mainly during the fall and winter season. One of the things that I like about ginger is that it can be very effective in creating an aura of excellence to desserts. Another reason is that ginger does wonders for the digestion system, which makes it a natural good choice for desserts. Ginger pairs very well with citrus and candied kumquat or candied orange peel are very good choices to incorporate into this ice cream dessert.
Once the ice cream is churned spread it into pre-chilled molds or rectangular mousse frames and layer with candied citrus and broken nougatine pieces. Allow to freeze 12 hours before unmolding and decorating.
Ginger Ice cream
| 20 oz | Milk | 600 g | |
| 17 oz | Whipping cream | 500 g | |
| 4 oz | Ginger, grated fine | 120 g | |
| 4 oz | Egg yolks | 120 g | |
| 5 oz | Extra Fine Granulated Sugar | 150 g | |
| 2 oz | Honey | 60 g | |
| pinch | Fleur de sel | pinch | |
- Bring the milk and cream to a boil. Remove from heat and add the ginger. Cover and infuse for 45 minutes.
- Return to heat source and heat to approximately 200°F (93°C). In a separate bowl whisk the yolks, sugar, honey and salt until thick and pale. Temper with 1/8 of the milk mixture, whisk well and add to the heated above. Using a rubber spatula stir constantly until a thermometer reaches 183°F (83°C).
- Remove from heat and pour in a chinois.
- Cover and place in an ice bath. When properly chilled place in a refrigerator overnight before churning.
{ 17 comments… read them below or add one }
Ginger takes well into a notch above. I always look forward to using a ingredience which adds to the product and to our health.
Oh, WOW!
Dear Eddy,
)
Looks Amazing!!!! 2 days ago I maid a reservation for your book “On Baking” threw amazon… cant wait to recieve it.
all the best…
I love ginger ice cream its one of my favorites. I enjoy how the spiciness is milded out by the crisp coolness of the icecream. Its a perfect blend! Thanks for the recipe.
Love the ginger ice cream, Eddy. Reminds me of growing up in New England where it was served with lots of crystalized ginger and hot fudge sauce. Wouldn’t it be good with a spice cake made with your Speculaas Spices or a chocolate espresso Gâteau de Voyage? Time for me to get into the kitchen.
It is delicious! Ginger is also like a medicinal staple back home, so I’m sure it’ll be a hit with my folks. Although I might prefer the one you made with a hint of star anise
I’ll have to try this, I am wondering how ginger will taste in ice-cream. I recently started eating/drinking more ginger ,thanks to my friend hui
, so this is perfect.
looks nice.
it look easy to make so i think i’ll try to make it.
the chocolate look hard to do and getting Fleur de sel might be hard to do.
Looks like giner is popluar in both eastern and western culture! I will definitely try to make this for ginger is one of my favorite flavors.
I have a question about Fleur de sel, I read that is french sea salt. Can we use any type of sea salt if we don’t have fleur de sel? and what about kosher salt. Does different types of salt alter the finish product on any way?
Really liking the added texture that the nugatine brings.
It looks so good. Ginger is really commend in the kitchen either culinary and pastry! I will definitely try it next time.
Wow! I can’t wait to try!
This week it’s “frozen dessert week” at pastry school! We have to create our own ice-cream w/ a flavor of our choice. Ginger it is! Thank you for sharing!
This is my favorite ice cream that is infused with ginger and ginger stops you from having a fever. my parents always used ginger for cooking fish and other vegetables. A good decision to make one so that I can get the recipe for your blog site. When you eat the ginger ice cream, it makes the ginger essence to go through your human body system. You will feel the ginger essence quickly instead of the ice cream itself. Have you ever make a green tea ice cream before?