Chocolate Ginger Ice Cream Recipes

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GINGER ICE CREAM



Ginger Ice Cream image

Fresh ginger root and candied ginger give this silky, custard-based ice cream an intense spice flavor. Don't overlook the clove, which adds a deep, woodsy note. You can make this ice cream up to a week ahead, but after that it will start to develop ice crystals.

Provided by Melissa Clark

Categories     ice creams and sorbets, dessert

Time 25m

Yield 1 generous pint

Number Of Ingredients 9

2 cups heavy cream
1 cup whole milk
2/3 cup granulated sugar
3 tablespoons grated fresh ginger
1 cinnamon stick
1 whole clove
1/8 teaspoon fine sea salt
4 large egg yolks
1/3 cup candied ginger, finely chopped, plus more for garnish if you'd like

Steps:

  • In a medium pot, combine cream, milk, sugar, ginger, cinnamon, clove and salt. Bring to a simmer over medium heat, then cover, remove from heat, and let steep for 1 hour.
  • In a medium bowl, whisk the yolks. Whisking constantly, slowly whisk about a third of the cream into the yolks, then whisk yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
  • Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to the manufacturer's instructions, adding the candied ginger during the last few seconds of churning. Serve directly from the machine for soft serve, or store in freezer until needed. Serve topped with extra candied ginger if desired.

CHOCOLATE GINGER ICE CREAM



Chocolate Ginger Ice Cream image

Rich and smooth custard based ice cream. Use the best chocolate you can. The ginger offers a lovely tang with the rich chocolate.

Provided by Ambervim

Categories     Frozen Desserts

Time 40m

Yield 4 Cups

Number Of Ingredients 8

1/4 cup dry crystallized ginger
1/2 cup sugar
2 cups milk
2 cups whipping cream
4 egg yolks
1 teaspoon vanilla
3 tablespoons orange liqueur
6 ounces chocolate (bittersweet or semisweet)

Steps:

  • Process ginger with sugar in work bowl of food processor until it is very fine.
  • Place milk, cream and ginger sugar in heavy saucepan and bring to a boil.
  • Remove from heat an steep for 5 minutes.
  • Beat egg yolks with a wire whisk in a bowl and slowly stir in the ginger milk mixture.
  • Return to saucepan and cook gently, stiring constantly, until it thickens slightly. Do not boil or overheat.
  • Add vanilla and liqueur.
  • Cut chocolate into chunks and add to work bowl of food processor. Pulse 15-20 times or until finely chopped.
  • Add about half of the hot custard and process until the chocolate is completely melted.
  • Stir chocolate mixture back into remaining custard and blend well with a whisk.
  • Cool mix in fridge for several hours or overnight.
  • Transfer to ice cream freezer and after a little time, voila! YUM is ready.
  • If you have no ice cream freezer, place in flat metal dish or cake pan and freeze for about 2 hours.
  • Puree in 2 or 3 batches until smooth to prevent large ice crystals from forming. If you freezer is not very cold or is very full, this may take longer.
  • Freeze again fofr about 1 hour.
  • Time does not include freezing time as you don't have to stand there and watch it.

Nutrition Facts : Calories 850.7, Fat 74.8, SaturatedFat 45.4, Cholesterol 346.1, Sodium 122.9, Carbohydrate 47.4, Fiber 7.1, Sugar 25.7, Protein 14.3

SPEEDY GINGER ICE CREAM WITH CHILLI-CHOCOLATE SAUCE



Speedy ginger ice cream with chilli-chocolate sauce image

Cool and lightly spiced this ice cream makes the perfect end to an Indian-themed supper

Provided by Roopa Gulati

Categories     Dinner, Treat

Time 20m

Yield Serves 8

Number Of Ingredients 9

75g stem ginger , finely chopped
3 tbsp syrup from the ginger
1l tub vanilla ice cream , softened
300g dark chocolate , chopped
pinch chilli flakes
200ml whole milk
100ml double cream
25g golden caster sugar
cones , to serve (optional)

Steps:

  • Stir the ginger and syrup through the ice cream, then return to the freezer to firm up for at least 1 hr.
  • Put the chocolate and chilli in a large bowl. Bring milk, cream and sugar to the boil, then remove from heat and pour over the chocolate. Leave to stand for 2 mins, then whisk until the chocolate is melted. Serve warm with a scoop of ice cream.

Nutrition Facts : Calories 479 calories, Fat 30 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.24 milligram of sodium

WHITE CHOCOLATE & GINGER ICE CREAM



White Chocolate & Ginger Ice Cream image

From NYTimes.com. Originally published with America Is Going Sweet on White Chocolate By CORBY KUMMER, December 21, 1988

Provided by Second2None

Categories     Ice Cream

Time 7h

Yield 1 quart, 10 serving(s)

Number Of Ingredients 8

1 cup heavy whipping cream
1 cup milk
1/4 cup sugar
1/4 cup ginger, peeled and grated (about 2 ounces)
2 large egg yolks
5 ounces white chocolate, chopped, melted and tepid
crystallized ginger, minced for garnish (optional)
1 ounce white chocolate shavings (to garnish) (optional)

Steps:

  • In a heavy saucepan over low heat, slowly bring cream, milk, sugar and ginger to a boil, stirring occasionally. Immediately remove from heat. Let ingredients steep together for 30 minutes.
  • In a small bowl, beat egg yolks with melted white chocolate. Whisk into cream mixture. Strain custard through a fine-mesh sieve or cheesecloth into a large bowl.
  • Pour custard into an ice-cream maker and freeze according to manufacturer's directions. Transfer ice cream to a container, cover and freeze.
  • Scoop ice cream into dessert bowls. Sprinkle with crystallized ginger and white chocolate shavings, if desired. YIELD 1 quart.

Nutrition Facts : Calories 211.3, Fat 15.2, SaturatedFat 9.2, Cholesterol 75.9, Sodium 36, Carbohydrate 16.8, Fiber 0.3, Sugar 13.5, Protein 2.9

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