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Ginger Ice Cream #2

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  • 1 1/2 oz Fresh ginger root; peeled & sliced thin
  • 1/4 ts Lemon zest; chopped
  • 1/4 c Granulated sugar
  • 2 tb Water
  • 1 c Heavy cream
  • 1 c Half and half
  • 1/3 c Granulated sugar
  • 1/8 ts Salt
  • 1/4 ts Bourbon -or- vanilla extract


Place ginger, lemon zest, and sugar in food processor; puree.
Place water and ginger puree in nonreactive pan over medium heat; bring to a simmer until puree becomes a paste, abt. 8 minutes (this will stop the ginger from curdling the milk or cream).
Remove from stove; cool completely. Pass through a strainer to remove largest pieces of ginger; transfer to a clean container; cover; cool to 40degrees F.; reserve in refrigerator.
Combine all ingredients and ginger puree in nonreactive bowl; stir well; cover; cool to 40deg. F.
Transfer to ice cream freezer; process according to manufacturer's instructions; transfer to clean, nonreactive container; cover; reserve in freezer at least 6 hours (use within 24 hours to ensure peak ginger flavor).
Busted by Christopher E. Eaves <>
NOTES : Can be scaled up in direct proportion.
Recipe by: Executive Chef Cornelia Price, ConAgra, Omaha, Nebraska
Posted to recipelu-digest by "Christopher E. Eaves" <> on Mar 14, 1998