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ginger ice cream

GINGER ICE CREAM

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Servings: 2 pints
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 473 ml whipping cream 35% MF
  • 300 ml condensed milk
  • 1 1 tsp vanilla extract
  • 4 inch knob of ginger grated
  • ⅓ cup crystallized ginger cut into small pieces

Method
 

  1. Pour the container of whipping cream into a small saucepan and grate the ginger into it. Let steep for 20 minutes.
  2. Pour the cream through a sieve into the bowl of an stand mixer with a whisk attachment.
  3. Whisk until you have soft peaks.
  4. Add the condensed milk and vanilla extract.
  5. Mix for for about a minute until fully incorporated.
  6. Turn off mixer and with a spatula, fold in the crystallized ginger.
  7. Pour into a freezer safe container and freeze overnight.

Notes

The crystallized ginger I buy comes in round pieces so I cut it up, but if you can find them already in tiny pieces then get that. 
Crystallized ginger is also called candied ginger. 
If you don't have a stand mixer, you can use a handheld one. Just strain the cream into the mixing bowl.