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.
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?
I’m so excited to have stumbled upon this article! I love ginger and and I would love to give this recipe a try at home. If I add more honey and decrease the amount of sugar, do you think it will change the texture when it’s completely frozen?
Hi Elaine, If you add a small amount of honey it will not change much. Once you add a lot more the ice cream may be too sweet and have a difficult time firming up.
My best, Eddy.
Dear Chef Eddy:
Your desserts look wonderful, delicious and very colorful especially since the pictures are large and very clear.
I learned something from Emeril LaGasse……it’s called watermelon granita. It is delicious. Very refreshing and very simple to make. I love it!!
I must try one or two of your recipes. I would like to be on your mailing list, but I don’t have any of the readers shown. Perhaps in the future.
God bless you richly and continue to give you great recipes and great ideas.
Shalom.
Love,
Monique
I never had Ginger ice cream is hard to make chef
Chef,
I am blow away by the dessert. I never would have thought that someone would have put ginger in ice cream. It creates a whole different opportunity for adding spices to ice cream, and your presentation is amazing! I’m not sure if those are kumquats but those wrapped in chocolate really add that special touch to your presentation.
Chef eddy, thank you so much for sharing this recipe. This year is going to be a hot summer so I will be making all of your ice cream recipes. They are so delicious and have a smooth and creamy texture. Thank you for sharing your recipe. I look forward to trying the next ice cream recipe.
The presentation is so beautiful chef!! I love ginger in dessert! I once come across a ginger creme brule recipe and it’s wonderful.
Chef Eddy this looks great what did you use to shape it,and was it hard? It really looks like a cake and I love this look!!!
I just became a big fan of ginger and im always looking for ways to use it i cant wait to try this it looks delicious
Hi Chef,
I have made pretty much all your ice creams and sorbets on this blog. All have them worked extremely well, I generally add Cremodan to all of my ice creams/gelatos just to improve texture. I have had a hard time finding a proper base for fruit gelatos. I am looking to add 1000g borion fruit purees to a standard gelato mix, a recipe that would allow to interchange purees depending on what I would like to produce. A lower fat version would also be great. Could you help? So hard to find good professional resources out there. Thank you!
I often find ginger overpowering in certain recipes. The use of ginger in this recipe sounds smooth and creamy without being overpowering. The addition of citrus seems like it would keep the desert from being too rich.