A delicious all-year-round ice cream. Easy to make no-churn stem ginger ice cream has gentle warming tones of ginger will that pair well with so many desserts.
You will love this ice cream because:
- It is easy to make
- Tastes delicious
- Goes with many other desserts
- Tastes good all year round
To make the ice cream you will need:
- Milk – Full fat milk is best for making ice cream.
- Cream – Double (UK) Heavy US
- Egg yolks – medium or large
- Caster sugar – I prefer to use golden caster sugar but you can use white caster sugar too.
- Stem ginger and syrup from the jar
What is stem ginger?
Stem ginger sometimes known as preserved ginger is fresh root ginger that has been peeled and slowly cooked in a sugar syrup.
It is delicious used in a variety of bakes from cakes and buns to biscuits and is even used in savoury dishes. It keeps well, store in the fridge once opened.
It is not to be confused with crystalised ginger which is drier as it is not kept in the syrup and is usually coasted in sugar. While it can be substituted in some recipes crystalised ginger is not suitable for this ice cream.
Easy to Make
A no-churn ice cream that doesn't contain condensed milk
This stem ginger ice cream doesn't require any churning, so you don't have to have a fancy ice cream machine or keep remembering to take it out of the freezer and beat it frequently while it freezes,
Unlike many no-churn ice creams, this recipe does not contain condensed milk. While I love the ease of a no-churn ice cream, I am not a great fan of condensed milk in ice cream, as I find the flavour often comes through and dominates the overall flavour of the ice. For me, it is also much too sweet.
In this recipe, the syrup that the stem ginger comes in, will coat the ice crystals as they form thus preventing large crystals from forming as it freezes. So there is no need to beat or churn the ice cream to break up the larger ice crystals, as is the case when making some ice cream flavours.
Not only does the syrup help with the texture of the ice cream it also adds lots of extra ginger flavour.
How to make stem ginger ice cream step by step
1 Whisk together the egg yolks caster sugar and cornflour until well combined.
2 Heat the milk and then slowly whisk into the egg mixture.
3 Return to rinsed out pan and heat whisking until the custard thickens.
4 Pour into a bowl and leave to cool, whisking frequently to prevent a skin forming.
5 Whip the cream until just holding its shape.
6 Add the stem ginger and cooled custard to the cream and fold to combine.
7 Pour into a shallow freezer-proof container and freeze until frozen.
8 Remove from the freezer about 20 minutes before serving. Serve scooped into balls.
When and how to serve the ice cream
A scoop of ice cream can often make a dessert, and this Stem Ginger Ice cream is a flavour that I am finding very versatile. Stem ginger ice cream is delicious and the gently warming tones of the ginger make an ice cream that pairs well with so many cooler weather desserts.
Come summertime it goes really well with strawberries. It really is an ice cream for all year round. There are many more combinations I want to try it with, but it is delicious on its own in a cone too.
Take the ice cream out of the freezer and place in the fridge about 30 minutes before serving to make scooping easier.
How long will the ice cream keep?
The ice cream will keep for up to 4 months. A shallow container is best for freezing the ice cream as it will freeze quicker which again will help prevent the formation of large ice crystals forming.
However, if you are making it in advance it will store better in a deeper tub as there is less open surface area. So consider transferring to a deeper tub that is the correct size for the quantity of ice cream. Cover the surface of the ice cream with a piece of baking parchment before sealing.
Stem ginger ice cream
- mixing bowls
- balloon whisk or wooden spoon
- shallow freezer-proof container
- 4 egg yolks
- 1 tablespoon cornflour
- 100 g (3½oz) golden caster sugar
- 450 ml (¾pt) milk ideally full fat
- 300 ml (½pt) double cream (heavy cream)
- 5 pieces stem ginger chopped
- 4 tablespoon stem ginger syrup from the jar
- Set the freezer to fast freeze. Combine 4 egg yolks, 1 tablespoon cornflour and 100g (3½oz) caster sugar together in a bowl, mix until smooth.
- Heat 450ml (¾pt) milk in a saucepan until almost boiling. Gradually pour the hot milk into the egg mixture, stirring all the time as you do so.
- Now return the egg and milk mixture to the rinsed out pan and cook over a low heat stirring constantly until thickened.
- Remove from the heat and pour the thickened custard back into a bowl and allow to cool stirring frequently to prevent a skin forming.
- When the custard has cooled completely, whip 300ml (½pt) cream in a large mixing bowl until standing in soft peaks. Add the cool custard, 5 pieces stem ginger, chopped ginger and 4 tablespoons ginger syrup. Mix until evenly combined.
- Pour into a shallow freezer proof container and chill for at least 2-3 hours before serving.
This recipe first appeared on my other blog Recipes Made Easy.