Best Chunky Ginger Ice Cream Recipes

Vanilla Ice Cream with Chunky Peanut Butter Sauce and Ginger Snaps image

Provided by Rachael Ray : Food Network

Categories dessert

Time 7m

Yield 4 servings

Number Of Ingredients 6

2 pints good quality vanilla ice cream
1 cup chunky peanut butter (recommended: Boo preferred Skippy)
1/4-1/3 cup milk or half-and-half, eyeball it
1/4 cup honey, eyeball it
1/4 teaspoon cinnamon
12 ginger snaps (recommended: Midel brand, Boo liked because they were extra crunchy)

Steps:

Place ice cream on the counter top to get soft. (Boo always liked hers mushy.)
Place peanut butter, milk or half-and-half and the honey in a small skillet and warm over low heat. Stir until smooth and season the sauce with a little cinnamon. Scoop ice cream into dishes and top with peanut butter sauce and jam the ginger snaps all around the bowl, getting the edges into the ice cream and sauce.

Chunky Ginger Ice Cream image

Provided by Martha Stewart

Yield Makes 1 quart

Number Of Ingredients 9

1 cup milk
3 cups heavy cream
1 cup sugar
1 tablespoon freshly grated ginger
Pinch of salt
6 large egg yolks
1/3 cup finely chopped candied ginger, plus more for garnish
1 teaspoon pure vanilla extract
1/2 teaspoon fresh lemon juice

Steps:

Bring milk, cream, 1/2 cup sugar, fresh ginger, and salt to a gentle boil over medium heat; turn off heat.
In the bowl of an electric mixer fitted with the whisk attachment, whisk egg yolks and remaining 1/2 cup sugar on medium-high speed until thick and fluffy, 3 to 5 minutes.
Add half the milk mixture to egg-yolk mixture; whisk to blend. Stir into milk in pan; cook over medium-low heat, stirring with a wooden spoon, until mixture coats back of spoon, 3 to 4 minutes.
Remove from heat, pour into a bowl, and place in an ice-water bath to chill, stirring often. Stir in candied ginger, vanilla, and lemon juice. Freeze in an ice-cream maker, following manufacturer's instructions. Serve topped with candied ginger strips, if desired.