Ice cream recipes are essential for the summer and with summer officially kicking off next week Saturday I had to share this ginger ice cream recipe that does NOT require an ice cream machine. Recently I have been itching to buy an ice cream machine but I have told myself that I am not buying anymore kitchen appliances until I settle down and stop traveling so often, which probably won’t happen any time soon but that doesn’t mean I can’t make ice cream now.
My sister and I have been eating gelato from a local spot in Brixton Village called Lab-G for months now. Long before it could ever be considered the summer season but it’s become our afternoon pick me up where we can get lost in flavour combinations like chocolate-hazelnut and Baileys or white chocolate, which is officially my favourite, and hazelnut. Maybe I need to let them know that ginger gelato might be the next flavour the need to try.
I feel like ice cream brings out the child in everyone. When you have your scoops on a cone and you take a lick there is no way to do so in a sophisticated manner. The only difference between adults and children licking ice cream from a cone is that we have less ice cream on our face and more in our mouths when we’re finished. Enjoy the summer wherever you are and nurture the kid in you with my ginger ice cream recipe.
Live, Love, Eat!
- 500 ml whole milk
- 2 vanilla pods
- 6 egg yolks
- 170 g unrefined caster sugar
- 600 ml double cream
- 75 g fresh ginger root
- 2 tbsp honey
- 2 cinnamon sticks
- pinch of salt
- Heat milk, sugar and salt over medium heat.
- Scrape seeds from vanilla pods and put the remaining pods in the milk, cover saucepan and remove from heat. Let it sit for at least an hour.
- Set an ice bath. Strain milk into a bowl and cool in the ice bath.
- In another bowl, lightly whisk your egg yolks and gradually pour milk into yolks while constantly whisking (you may need to get someone to help pour while you whisk).
- Put the egg and milk mixture into a saucepan and cook over high heat until it thickens while whisking constantly. Once the custard coats the back of your spoon strain it into a bowl with heavy cream, which should sit in the ice bath.
- Mix well and the pour into a large, shallow dish. Cover the dish and put it in the freezer.
- Stir with a whisk every 30 minutes for about 3 hours until your ice cream is finished.