Christmas Ice Cream

Ginger Ice Cream

The warmth and spice of the ginger makes this Ginger Ice Cream a perfect Winter Ice Cream. It’s fantastic at Christmas with Mince Pies and Christmas Pudding instead of cream.

Christmas Ice Cream
Ginger Ice Cream
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Rating: 5
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Recipe Notes

This ice cream was made using a Savisto Ice Cream Maker.

Nutrition Facts
Ginger Ice Cream
Amount Per Serving (100g)
Calories 408 Calories from Fat 261
% Daily Value*
Total Fat 29g 45%
Saturated Fat 17g 85%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 179mg 60%
Sodium 23mg 1%
Potassium 92mg 3%
Total Carbohydrates 34g 11%
Dietary Fiber 0.1g 0%
Sugars 33g
Protein 4g 8%
Vitamin A 5%
Vitamin C 0.4%
Calcium 6%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
Units:
Servings
people(change to adjust quanities)
Prep Time
30minutes
Churn Time
20minutes
Ingredients
Units:
Servings
people(change to adjust quanities)
Prep Time
30minutes
Churn Time
20minutes
Nutrition Facts
Ginger Ice Cream
Amount Per Serving (100g)
Calories 408 Calories from Fat 261
% Daily Value*
Total Fat 29g 45%
Saturated Fat 17g 85%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 179mg 60%
Sodium 23mg 1%
Potassium 92mg 3%
Total Carbohydrates 34g 11%
Dietary Fiber 0.1g 0%
Sugars 33g
Protein 4g 8%
Vitamin A 5%
Vitamin C 0.4%
Calcium 6%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.
Method
  1. Peel and chop your ginger into 1cm pieces and add it to a saucepan along with your milk. Bring to the boil and then remove from the heat. Set aside for 30 minutes to allow the fresh ginger to infuse into the milk. Then remove the ginger.
  2. In a large jug mix your egg yolks and sugar until well combined and thickened.
  3. Add your warm ginger and milk mixture to the jug of eggs and sugar and beat together.
  4. Pour your mixture back into a pan and stir over a low heat until the mixture is thick enough to coat the back of a spoon.
  5. Pour the hot custard through a sieve into a large jug. Allow to cool for 5 minutes and then add the double cream and vanilla extract. Stir to combine. Allow to cool, then chill for at least an hour.
  6. When chilled pour your ice cream mixture into your ice cream maker and churn until firm enough to scoop. Serve or transfer into a freezer proof container and freeze.
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