Ginger And Roasted Almond Ice Cream Recipes

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

Ingredients

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.

GINGER AND ROASTED ALMOND ICE CREAM

Ginger and Roasted Almond Ice Cream image

Make and share this Ginger and Roasted Almond Ice Cream recipe from Food.com.

Provided by evelynathens

Categories Frozen Desserts

Time 18m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

1/3 cup whole blanched almond
1 1/2 cups heavy cream
1/2 cup milk
6 egg yolks
2/3 cup sugar
1/3 cup very finely chopped crystallized ginger

Steps:

Preheat oven to 375F; place almonds in small shallow cake pan and roast for 8-10 minutes, or until golden-brown and aromatic; remove from oven; when almonds are cool, chop them roughly.
Heat cream and milk in medium pan until almost boiling; remove from heat; beat or whisk egg yolks and sugar in large bowl until thick and pale; gradually add milk, beating constantly; return mixture to pan; stir over low heat for 5 minutes or until mixture thickens; do not boil; remove from heat; stir in ginger, place piece of plastic wrap directly onto surface of custard and allow to cool.
Once cool, freeze according to manufacturer’s instructions; when partly frozen, add nuts and mix through; finish churning.

Nutrition Facts : Calories 400.4, Fat 30.9, SaturatedFat 15.9, Cholesterol 273.2, Sodium 42.2, Carbohydrate 27, Fiber 0.8, Sugar 22.8, Protein 6.1

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