Ginger Ice Cream Recipe (2024)

You MUST only add ginger after the milk and cream mixture exceeds 70c/160F or your base will curdle. If you combine all of the ingredients in the milk and cream, then raise it to simmer, you will have a lovely Chinese curdled ginger milk dessert. Alternatively, you can boil the ginger prior to using it, but I suspect you will lose some flavor.

Tested for holidays. Excellent as written. Make custard one week ahead. Run through ice cream maker day before serving. Roasted pears and a light drizzle of caramel sauce will pair beautifully with this.

I read in a blog that to avoid curdling the mixture to boil the ginger for a minute, and to use more than this recipe calls for (1/3 cup) because it mutes the flavor a little bit. The blanching removes the enzyme that causes curdling.

Super nice flavor, but an earlier commenter is on the mark: when you add grated ginger to your cream/milk combination, your custard will curdle. Not quite the texture that I was hoping for. There are loads of suggestions online about how to avoid this from happening. I would love to hear from Melissa Clark on this.So be forewarned if this is something that you are making for a crowd for the first time (especially for Thanksgiving). Have a backup ice cream on hand in case.

Do not used microplaned ginger as small bits will come through the sieve. Use small holes on a box grater

I tried this last night and it worked well. I had seen the note about curdling and, while I wouldn't exactly call it "curdled," the cream/milk mixture did take on a bit of a yogurt-like consistency after it cooled. I nonetheless proceeded with using it to cook the custard and it did, in fact, turn out a smooth creamy ice cream base. I chilled the custard overnight and churned this morning, and it's as smooth as one would expect of any ice cream - and very deliciously gingery.

Increase crystallized ginger to 1/2 cup

Absolutely delicious! Recipe perfect as is. I substituted an anise star or two for the cinnamon stick. Yum.

Mark's comment is spot on regarding the timing and temperature for adding the fresh ginger. Follow the recipes steps as written RESERVING the grated ginger until the temperature of the mixture exceeds 160. Then add the ginger and it will not curdle the liquid. I withheld the cinnamon and clove in order to sample the pure ginger flavor since these two spices are strong. It is absolutely delicious. Next time I will try adding them. There will definitely be a next time and a next time and ...

I followed the recipe exactly as written then chilled overnight before churning the next day. No curdling and the final texture of the ice cream was great. It was very sweet as soft serve but that was not as apparent after it had been in the freezer for a few hours. Still, I am wary of the amount of sugar in my diet so I would use a bit less than 2/3c next time. Great ginger flavour. I would definitely use this recipe again.

So I felt forewarned by the comments and decided to move slowly: medium-low heat, stirring gently but frequently. No curdling. Delicious flavor as well.

I carefully followed the directions. It didn’t curdle. It’s addictive!

I have made this several times but with coconut milk (in the cans) replacing all dairy Everything else is the same. Beautiful and you don't have the worry of curdling from the ginger. My six year old friend who can't tolerate dairy loves this flavor in particular.

made exactly per the recipe except a bit more fresh ginger and forgot to add the candied ginger and it was perfect, smooth, creamy and delish! i added the fresh ginger at the beginning as directed with no issues. loved it!

I made this ice cream yesterday to serve atop the almond fig cake from David Tanis. Taking note of the curdling issue with the ginger, I steeped a knob of ginger along with the other spices for the stated hour, then removed the knob of ginger while heating the milk and cream mixture. I chopped the ginger + then added it back in at 160 degrees. No curdling occurred , The only other change I made was to sub in half brown sugar with the white sugar to highlight caramel notes. Delicious results!

I am over the moon happy to have this recipe and understand why my base curdled for years and how to avoid it. We love ginger and always try to pack more in, so the curdling has been a disappointment. We had our first ginger ice cream passing through Connecticut years ago at an ice cream parlor that only serves green tea, cinnamon, and ginger flavors. Thank you to the commenters for sharing.

I’m not sure how this makes “one generous pint” when it starts with 3 cups of liquid and 2/3 of a cup of sugar. It’s almost a quart. I doubled the recipe and it made 1/2 gallon!

Used 1/2 c sugarSimmered cream mixture with ginger, cinnamon stick, 3 cloves and 3 cardamom pods.Added 2 TBSP bourbon before freezing.Spicy, perfect texture and not too sweet.

29 Grams shredded ginger

Can I quadruple the recipe and make 2 quarts

I can see why some have had the "curdling" experience, as when I took my pan off the heat (@ 175 degrees) there was some curdly-looking matter at the bottom and about 3/4" up the sides. But I decided to go ahead with what I had, poured the liquid through my fine mesh sieve, and then exerted some pressure on the curdly stuff. Very little residue was left in the strainer, and everything in the bowl beneath was smooth and creamy.

Made as directed, adding the fresh ginger after things had come to a simmer. Final product the ginger was too strong for me, a bit surprising. Would cut ginger in half next time.

I have made this several times but now reduce the sugar to 1/2c. Very rich, not too sweet, great texture (adding ginger later improved the texture, but OK as written). This is a go-to recipe for me.

Didn't have quite enough fresh ginger so added 1/8 tsp ground ginger. Followed other tips, reducing sugar to 1/2c and heating milk and cream to 170C before adding grated ginger. The end result was a smooth, creamy ice cream with a lovely subtle background gingery heat at the end of every bite. A perfect accompaniment to grilled peaches with a drizzle of caramelized peach goo from their cooking.

I have made this several times but with coconut milk (in the cans) replacing all dairy Everything else is the same. Beautiful and you don't have the worry of curdling from the ginger. My six year old friend who can't tolerate dairy loves this flavor in particular.

yum…this was excellent! thanks to those who advised to add ginger after heating milk and cream. and thanks to the suggestion to use a box grater for the ginger. no need to peel it either! will try with star anise in lieu of cinnamon next time.

This is delicious! It was my first time making ice cream and it turned out great. I listened to the comments about waiting until the custard & cream simmered to add the ginger and had no curdling problems. I do not have an ice cream maker so I hand churned, whisking every hour or so during the freezing process. I also add about 2 tbsp vodka to facilitate air bubbles and used heavy whipping cream. 1/2 cup sugar was plenty.

This recipe is excellent! Super spicy ginger ice cream! I didn't have any candied ginger but still got a strong ginger flavor. I didn't have any of the curdling problems other commenters had with the fresh ginger either. I served this with an apple pie and it was a perfect pair!