Best Ginger Ice Cream Recipes

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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

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 ICE CREAM



Ginger Ice Cream image

Provided by Anne Burrell

Categories     dessert

Time 1h40m

Yield 4 servings

Number Of Ingredients 17

3 cups heavy cream
1 cup granulated sugar
1 teaspoon vanilla extract
One 4-inch piece gingerroot, peeled and coarsely chopped
6 eggs
Molasses Cookies, if serving as ice cream sandwiches, optional recipe follows
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
Pinch salt
1 1/2 sticks butter, at room temperature
1 cup brown sugar
1 egg
3/4 cup molasses
Turbinado sugar, for coating

Steps:

  • In a medium saucepan combine the cream, 1/2 cup of the granulated sugar, vanilla extract and ginger. Bring to a boil, turn off the heat and let sit for 1 hour.
  • In a small bowl, combine the eggs and the remaining 1/2 cup sugar and beat to a homogeneous consistency.
  • Bring the cream-ginger mixture back to a boil and turn the heat off. Immediately strain and whisk a third of the cream mixture into the egg-sugar mixture and then immediately whisk the egg mixture back into the remaining cream mixture.
  • Chill the mixture over an ice water bath.
  • Churn the chilled mixture in an ice cream machine according to the manufacturer's directions.
  • Serve as is, or to make ice cream sandwiches, place 1 generous scoop of ice cream on the bottom of 1 Molasses Cookie and place another cookie on top. These can be done ahead and frozen. Let warm for 5 to10 minutes before serving.
  • Preheat the oven to 350 degrees F.
  • In medium bowl, combine the flour, baking soda, cinnamon, ginger, cloves and salt and set aside.
  • In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and brown sugar until light and fluffy. Beat in the egg and then the molasses. In thirds, gently mix in the flour mixture until just combined.
  • Using an ice cream scoop, scoop out the cookie dough into 1-inch balls onto a sheet tray covered with turbinado sugar. Gently toss the cookies in the sugar, covering them completely. Place the sugar-coated dough balls on another sheet tray and gently squish a little.
  • Bake for 9 to 10 minutes. Remove the cookies to a rack to cool.

GINGER ICE CREAM



Ginger Ice Cream image

Categories     Milk/Cream     Ice Cream Machine     Dairy     Ginger     Dessert     Freeze/Chill     Vegetarian     Frozen Dessert     Summer     Gourmet     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 quart

Number Of Ingredients 9

4 large egg yolks
1/2 cup sugar
1/4 cup coarsely grated peeled fresh gingerroot
2 tablespoons water
2 cups half-and-half
1 cup heavy cream
1 teaspoon vanilla
1/2 cup crystallized ginger*
*available at some supermarkets and specialty foods shops.

Steps:

  • In a large bowl lightly whisk yolks. In a 3-quart heavy saucepan cook sugar, fresh gingerroot, and water over moderate heat, stirring occasionally, 5 minutes. Add half-and-half and bring to a simmer. Add hot half-and-half mixture to yolks in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.)
  • Pour custard through a sieve into cleaned bowl and stir in cream and vanilla. Cool custard. Chill custard, its surface covered with plastic wrap, until cold, at least 3 hours, and up to 1 day.
  • Finely chop crystallized ginger. Freeze custard in an ice-cream maker, adding crystallized ginger three fourths of way through freezing process. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.

WINTER-SPICED MOLTEN CHOCOLATE CAKES WITH RUM-GINGER ICE CREAM



Winter-Spiced Molten Chocolate Cakes with Rum-Ginger Ice Cream image

Categories     Cake     Rum     Chocolate     Egg     Ginger     Dessert     Bake     Freeze/Chill     Spice     Winter     Birthday     Cinnamon     Clove     Coriander     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8

Number Of Ingredients 19

Ice cream
1 pint vanilla ice cream, softened
2 tablespoons chopped crystallized ginger
1 tablespoon dark rum
Cakes
14 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 1/4 cups (2 1/2 sticks) unsalted butter
2 teaspoons ground coriander
2 teaspoons ground cardamom
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground white pepper
6 large eggs
6 large egg yolks
2 teaspoons vanilla extract
3 cups powdered sugar
1 cup all purpose flour
Additional powdered sugar
Crystallized ginger strips

Steps:

  • For ice cream:
  • Place softened ice cream in medium bowl. Using plastic spatula, fold ginger and rum into ice cream. Transfer to airtight container. Freeze ice cream mixture until firm, about 4 hours. (Can be made 1 day ahead. Keep frozen.)
  • For cakes:
  • Generously butter eight 3/4-cup soufflé dishes. Stir chocolate, butter, coriander, cardamom, cinnamon, cloves, and white pepper in heavy medium saucepan over low heat until melted and smooth. Cool slightly. Whisk eggs, egg yolks, and vanilla in large bowl to blend. Whisk in 3 cups powdered sugar, then chocolate mixture, then flour. Transfer batter to prepared dishes, filling to top and dividing equally. (Can be made 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 425°F. Bake cakes until batter has risen above dish, top edges are dark brown, and centers are still soft and runny, about 15 minutes, or about 18 minutes for refrigerated batter. Run small knife around cakes to loosen. Allow cakes to rest in dishes 5 minutes. Using hot pad and holding dish very firmly, place plate gently atop 1 cake and invert onto plate. Repeat with remaining cakes. Dust with powdered sugar. Top with crystallized ginger. Serve cakes with rum-ginger ice cream.

BROWN SUGAR ICE CREAM WITH A GINGER-CARAMEL SWIRL



Brown Sugar Ice Cream with a Ginger-Caramel Swirl image

Provided by Kris Hoogerhyde

Categories     Milk/Cream     Ice Cream Machine     Ginger     Dessert     Freeze/Chill     Kid-Friendly     Frozen Dessert     Summer     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 1 quart

Number Of Ingredients 12

5 large egg yolks
1/2 cup packed dark brown sugar
1 3/4 cup heavy cream
3/4 cup 1% or 2% milk
1/4 teaspoon kosher salt
For the swirl
3/4 cup heavy cream
1 cup granulated sugar
1 teaspoon jarred ginger spread*
1/8 teaspoon kosher salt
Special Equipment:
Ice cream machine

Steps:

  • Make the base
  • 1. In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in half of the brown sugar (1/4 cup). Set aside.
  • 2. In a heavy nonreactive saucepan, stir together the cream, milk, salt, and the remaining brown sugar (1/4 cup) and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.
  • 3. Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another 1/2 cup of the hot cream to the bowl with the yolks. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.
  • 4. Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1 to 2 minutes longer.
  • 5. Strain the base through a fine-mesh strainer into a clean container. Set the container into an ice-water bath, wash your spatula, and use it to stir the base occasionally until it is cool. Remove the container from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight.
  • While the ice cream base cools, make the swirl
  • 6. Set the cream by the stove so it's at hand when you need it. Put 2 tablespoons of the sugar in a heavy nonreactive saucepan, and put the pan over medium-high heat. When the sugar is melted around the edges and starts turn amber in places (about 2 minutes), stir the mixture gently and add another 2 tablespoons sugar to the pan.
  • 7. Continue to add the remaining sugar 2 tablespoons at a time, stirring frequently and allowing most of the sugar to melt before you add more. Watch carefully as the sugar darkens, stirring gently to help it melt evenly.
  • Tip: Keep in mind that the flavor of the ice cream hinges on how dark you take the caramel. We take ours to a very dark, almost reddish, stage, which produces our intense signature flavor.
  • 8. When the caramel becomes a dark mahogany color, remove the pan from the heat and immediately but slowly pour the cream into the pan. (The mixture will steam and bubble up, so wear oven mitts and be very careful to avoid splatters and steam burns.) When the bubbling subsides, gently stir to completely blend the cream into the caramel. If you have lumps of hardened caramel in your pan, simply put the pan over low heat and stir until the caramel is melted.
  • 9. Stir in the ginger paste and salt and let cool. (You can make the swirl up to 2 weeks ahead of time. Keep it refrigerated, but let it come to room temperature before using.)
  • Freeze the ice cream
  • 10. When the base is completely chilled, freeze in your ice cream machine according to the manufacturer's instructions. While the ice cream is churning, put the container you'll use to store the ice cream into the freezer.
  • 11. As you transfer the ice cream to the storage container, drizzle in the caramel after every few scoopfuls, using about 6 tablespoons of the caramel (or more if you like). When all the ice cream is in the container, use a chopstick or butter knife to gently swirl the mixture. Enjoy right away or, for a firmer ice cream, freeze for at least 4 hours.
  • Tip: The swirl recipe makes more than you need (the recipe won't work in smaller quantities). You can thin the leftovers with a little cream and use as a sundae topping, or you can enjoy it right off the spoon!

CARAMELIZED PINEAPPLE WITH BROWN SUGAR-GINGER ICE CREAM



Caramelized Pineapple with Brown Sugar-Ginger Ice Cream image

Categories     Fruit     Ginger     Dessert     Broil     Freeze/Chill     Pineapple     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 4

1 pineapple, peeled, halved lengthwise, cored, each half cut lengthwise into 9 wedges
1 cup (packed) dark brown sugar
Brown Sugar-Ginger Ice Cream
6 tablespoons sweetened flaked coconut, toasted

Steps:

  • Preheat broiler. Line large baking sheet with foil. Arrange pineapple wedges side by side in single layer on prepared baking sheet. Pat pineapple wedges with paper towels to remove excess moisture. Using fingertips, press 1 cup brown sugar through coarse sifter over pineapple. Broil pineapple wedges until brown sugar caramelizes, watching closely to avoid burning and rotating baking sheet to broil evenly, about 3 minutes.
  • Arrange 3 wedges of warm caramelized pineapple in triangle on each of 6 plates. Place scoop of Brown Sugar-Ginger Ice Cream in center of pineapple triangle. Sprinkle 1 tablespoon coconut over each dessert and serve.

COCONUT MILK ICE CREAM WITH GINGER AND LIME



Coconut Milk Ice Cream with Ginger and Lime image

Categories     Ice Cream Machine     Citrus     Ginger     Dessert     Freeze/Chill     Quick & Easy     Lime     Coconut     Mango     Summer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

1 4-ounce piece fresh ginger, peeled
2 13.5- to 14-ounce cans chilled unsweetened coconut milk*
1 cup plus 2 tablespoons sugar
1 cup chilled half and half
5 tablespoons fresh lime juice
1 tablespoon grated lime peel
Pinch of salt
2 mangoes, peeled, pitted, sliced
1 lime, thinly sliced

Steps:

  • Finely grate ginger, then chop very finely. Set aside enough chopped ginger (including juices) to measure 1/3 cup.
  • Whisk coconut milk, sugar, half and half, lime juice, lime peel, salt, and reserved 1/3 cup grated ginger in medium bowl until sugar dissolves. Transfer mixture to ice cream maker. Process according to manufacturer's instructions. Transfer ice cream to container; cover and freeze until firm, about 3 hours. (Can be prepared 3 days ahead.)
  • Scoop ice cream into 6 stemmed glasses or bowls. Garnish with mango and lime.
  • Available at Indian, Southeast Asian, and Latin American markets and many supermarkets.

GINGER ICE CREAM



GINGER ICE CREAM image

I won the Jersey & Guernsey Nation's Favourite Dairy Recipe competition with my favourite recipe, try it

Provided by dotpatterson

Time 1h30m

Yield Serves 6

Number Of Ingredients 12

300ml Jersey & Guernsey milk
2 whole eggs
100g icing sugar
284ml pot of Jersey & Guernsey cream
Half a teaspoon ground ginger
1 tablespoon syrup from jar or preserved ginger
2 pieces preserved ginger, chopped into shred
100g Jersey & Guernsey butter
50g caster sugar
100g self raising flour
50g cornflour
1 good teaspoon ground ginger

Steps:

  • For the Ice Cream
  • Make a custard by bringing Jersey & Guernsey milk, eggs, sugar nearly to boiling point, stirring with a balloon whisk all the time. When it has thickened, cool, then refrigerate for about one hour or more.
  • Whisk the Jersey & Guernsey double cream to soft peaks, then fold into custard together with the ginger powder, syrup and chopped pieces.
  • Now either churn in an ice-maker or freeze in freezer and stir several times as it freezes. When it is softly frozen transfer to a container and freeze until needed.
  • An optional extra at this stage is to fold in some crushed ginger nuts, delicious, especially if the ice cream is served within a few days so they are still crisp.
  • For the Ginger Fudge Shortcake
  • Cream Jersey & Guernsey butter and sugar, work in flour and ginger, knead and press into 18cm (7"square) tin. Bake at 160oC or Gas mark 3 for about 35 minutes or until pale and crisp.
  • For the fudge topping put 100g icing sugar, 50g butter, 2 tablespoons golden syrup and 1 good teaspoon ground ginger into a pan, stir over gentle heat until well mixed, then pour over shortbread. Cool and cut into squares.

GINGER ICE CREAM



Ginger Ice Cream image

Homemade ice cream is delicious and surprisingly easy. With just 20 minutes of prep, create frosty treats ready for cones, floats, and more!

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 50m

Yield Makes 1 1/2 quarts

Number Of Ingredients 6

8 large egg yolks
1 cup sugar
1/4 teaspoon coarse salt
2 cups skim milk
2-inch piece peeled fresh ginger, cut into matchsticks
2 cups heavy cream

Steps:

  • In a medium saucepan, off heat, whisk together egg yolks, sugar, and salt until blended. Gradually whisk in milk.
  • Cook over medium, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon (it should hold a line drawn by your finger), 10 to 12 minutes.
  • Stir ginger into custard. Cover and let stand 30 minutes.
  • Pour custard through a fine-mesh sieve into a bowl set over ice. Stir in cream. Let stand, stirring occasionally, until chilled. Churn in an ice cream maker according to manufacturer's instructions. Transfer ice cream to a resealable plastic container and freeze until firm, about 2 hours.

Nutrition Facts : Calories 251 g, Fat 18 g, Protein 4 g

RHUBARB GINGER ICE CREAM



Rhubarb Ginger Ice Cream image

"I sampled a scoop of this unique flavor at an ice cream shop and knew I had to try making my own. So I raided my garden for rhubarb and added lemon and ginger. Yummy!" -Denise Linnett, Picton, Ontario

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 1 quart.

Number Of Ingredients 6

3 cups sliced fresh or frozen rhubarb
2 cups sugar
1 cup milk
1 cup heavy whipping cream
2 teaspoons lemon juice
1 teaspoon minced fresh gingerroot

Steps:

  • Preheat oven to 375°. Place rhubarb in an ungreased 13x9-in. baking dish. Sprinkle with sugar; toss to coat. Cover and bake 30-40 minutes or until tender, stirring occasionally. , Cool slightly. Process rhubarb in batches in a food processor; transfer to a bowl. Cover and refrigerate until chilled., In a large bowl, combine milk, cream, lemon juice and ginger; stir in rhubarb., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining ice cream mixture.

Nutrition Facts : Calories 325 calories, Fat 12g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 25mg sodium, Carbohydrate 54g carbohydrate (52g sugars, Fiber 1g fiber), Protein 2g protein.

3-INGREDIENT GINGER-PEACH ICE CREAM FLOATS



3-Ingredient Ginger-Peach Ice Cream Floats image

Poaching peaches in ginger beer infuses them with sweet, spicy flavor. Layer the poached fruit with ice cream and top with more ginger beer for a fun new take on a classic float.

Provided by Anna Stockwell

Categories     3-Ingredient Recipes     Dessert     Frozen Dessert     Ice Cream     Ginger     Peach     Summer

Yield 4 servings

Number Of Ingredients 3

4 small peaches (about 1 pound)
4 cans ginger beer (6 cups), divided
1 pint vanilla ice cream

Steps:

  • Cook peaches in a large pot of boiling water 1 minute, then submerge in ice water. Slip off skins. Slice into 1/4" wedges.
  • Bring peaches and 3 cups ginger beer to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until peaches are fork-tender, about 5 minutes. Let cool completely.
  • To assemble floats, divide peaches among tall glasses and pour 1 Tbsp. poaching liquid over each; reserve remaining poaching liquid for another use. Top with 2 scoops of ice cream, then pour remaining 3 cups ginger beer over. Serve with spoons and straws.
  • Do Ahead
  • Peaches can be poached up to 3 days ahead. Transfer to an airtight container and chill.

SPICED GINGER-PEACH ICE CREAM



Spiced Ginger-Peach Ice Cream image

This started as an experiment with a custard-style ice cream base and has become a requested favorite for get-togethers. The sweetness of the peach and smooth cream gets a boost from the earthy spices without being overpowering. I eat it plain but a few friends enjoy it in ice cream sandwiches.

Provided by Kate Young

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes

Time 2h55m

Yield 6

Number Of Ingredients 10

1 cup milk
¾ cup white sugar
¼ teaspoon salt
3 ounces peach puree
¾ teaspoon ground ginger
½ teaspoon ground cinnamon, or more to taste
¼ teaspoon vanilla extract
3 egg yolks, lightly beaten
2 cups heavy whipping cream
4 fresh peach slices, diced, or more to taste

Steps:

  • Whisk milk, sugar, and salt together in a saucepan over medium heat; bring to a simmer. Stir peach puree, ginger, cinnamon, and vanilla extract; simmer until flavors blend, 5 to 10 minutes.
  • Place egg yolks in a small bowl. Slowly pour 1/2 cup hot milk mixture into eggs, whisking constantly. Pour warmed egg mixture into the milk mixture in the saucepan over medium heat. Cook, stirring occasionally, until thick, 5 to 10 minutes. Strain egg mixture into a chilled bowl and refrigerate, stirring occasionally, until chilled, about 2 hours.
  • Whisk cream into chilled egg mixture; add peaches and stir.
  • Pour peach mixture into the container of an ice cream maker and freeze according to the manufacturer's instructions.

Nutrition Facts : Calories 426.4 calories, Carbohydrate 31.7 g, Cholesterol 214.4 mg, Fat 32.4 g, Fiber 0.4 g, Protein 4.4 g, SaturatedFat 19.6 g, Sodium 152.4 mg, Sugar 28.7 g

ICE CREAM SODA WITH LIME, MINT AND GINGER



Ice Cream Soda with Lime, Mint and Ginger image

Categories     Non-Alcoholic     Ginger     Lime     Mint     Summer     Bon Appétit     Drink

Yield 6 Servings

Number Of Ingredients 8

1 1/2 cups sugar
1 cup fresh lime juice
3/4 cup chopped fresh mint
2 tablespoons chopped fresh ginger
6 cups (about) chilled sparkling water
1 1/2 pints (about) vanilla ice cream or frozen yogurt
Lime slices (optional)
Fresh mint sprigs (optional)

Steps:

  • Combine sugar, lime juice, chopped mint and ginger in heavy large saucepan. Stir over medium heat until sugar dissolves and syrup comes to simmer. Simmer syrup 2 minutes. Remove from heat and cool completely. Strain syrup into small bowl, pressing lightly on solids; discard solids. (Can be prepared 1 week ahead. Cover and refrigerate.)
  • Pour 3 tablespoons syrup, then 3/4 cup sparkling water into each of 6 tall glasses. Stir to blend. Mix in additional syrup or sparkling water to taste. Top each with 1 scoop vanilla ice cream. Garnish sodas with lime slices and mint sprigs, if desired, and serve.

GINGER MOLASSES COOKIE SANDWICH WITH ROASTED BANANA ICE CREAM



Ginger Molasses Cookie Sandwich with Roasted Banana Ice Cream image

Provided by Food Network

Categories     dessert

Time 4h40m

Yield 3 dozen cookies, 2 1/4 gallons ice cream, 2 quarts chocolate

Number Of Ingredients 21

6 quarts half-and-half
2 vanilla beans
48 egg yolks
1 3/4 pounds granulated sugar
2 bananas, roasted
2 1/2 cupS all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
7 ounces unsalted butter
3/4 cup granulated sugar
1/3 cup dark molasses
2 tablespoons cold coffee
1 tablespoon powdered ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 cups pasteurized yolks
6 cups whole milk
2 cups hreavy cream
1 1/2 cups sugar
8 ounces milk chocolate
1 vanilla bean

Steps:

  • To make the ice cream, scald half-and-half with vanilla beans. Combine eggs and sugar. Temper with half-and-half mixture. Continue to cook at low heat until the mixture coats the back of spoon. Process the ice cream in an ice cream maker according to manufacturer's instructions. Fold in the roasted bananas and keep chilled.
  • To make the ginger molasses cookies, combine the dry ingredients. Cream together butter and sugar. Add dry ingredients, then wet. Finish by adding spices. Be careful not to over mix.
  • Preheat the oven to 375 degrees F.
  • Form in 1-inch balls and placed on greased cookie sheet 2 inches apart. Bake for 8 to 10 minutes.
  • To make the chocolate sauce, prepare an ice bath, strainer, and container. Combine yolks in a bowl. Bring the milk, cream, sugar, chocolate, and vanilla bean to a boil. Temper the egg yolks and return to low heat, stirring constantly until thickened. Strain into a container placed in an ice bath.
  • To serve, spoon desired amount of ice cream on top of a cookie and sandwich. Drizzle with chocolate sauce and serve immediately.

VANILLA ICE CREAM WITH CHUNKY PEANUT BUTTER SAUCE AND GINGER SNAPS



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

This dessert has 3 Boo favorites in 1 dish.

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.

SPEEDY GINGER ICE CREAM WITH CHILLI-CHOCOLATE SAUCE



Speedy ginger ice cream with chilli-chocolate sauce image

Cool and lightly spiced this ice cream makes the perfect end to an Indian-themed supper

Provided by Roopa Gulati

Categories     Dinner, Treat

Time 20m

Yield Serves 8

Number Of Ingredients 9

75g stem ginger , finely chopped
3 tbsp syrup from the ginger
1l tub vanilla ice cream , softened
300g dark chocolate , chopped
pinch chilli flakes
200ml whole milk
100ml double cream
25g golden caster sugar
cones , to serve (optional)

Steps:

  • Stir the ginger and syrup through the ice cream, then return to the freezer to firm up for at least 1 hr.
  • Put the chocolate and chilli in a large bowl. Bring milk, cream and sugar to the boil, then remove from heat and pour over the chocolate. Leave to stand for 2 mins, then whisk until the chocolate is melted. Serve warm with a scoop of ice cream.

Nutrition Facts : Calories 479 calories, Fat 30 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.24 milligram of sodium

GINGER PEACH ICE CREAM SANDWICHES



Ginger Peach Ice Cream Sandwiches image

Provided by Sandra Lee

Categories     dessert

Time 56m

Yield 8 servings

Number Of Ingredients 7

2 pints peach ice cream
1 package (17.5 oz) sugar cookie mix (recommended: Betty Crocker)
1 stick butter
1 egg
3/4 teaspoon ground ginger
1 teaspoon minced ginger (recommended: Christopher Ranch)
2 tablespoons finely chopped crystallized ginger (recommended: McCormick's)

Steps:

  • Set up grill for indirect cooking over medium heat (no heat source directly under cookies).
  • Soften ice cream on the counter for 10 minutes. Scoop large balls of ice cream onto a parchment-lined baking sheet, spacing about 3 inches apart. Top the scoops with another piece of parchment. Gently flatten the scoops into 2-inch disks about 1-inch thick. Put the baking sheet in the freezer to harden while making the cookies.
  • In a mixing bowl, combine rest of the ingredients. Stir to form dough. Drop by rounded tablespoons onto foil baking sheet. Place foil baking sheet on another foil baking sheet (for stability and insulation) and set on grill away from heat. Cover grill and cook 12 to 16 minutes or until just baked and browned.
  • Remove from grill and let cool to room temperature.
  • Sandwich the ice cream disk between to cookies and wrap in parchment or waxed paper until ready to serve.
  • INDOOR: Preheat oven to 375 degrees F. Prepare cookies as directed and drop onto an ungreased cookie sheet. Bake in preheated oven for 10 to 14 minutes. Cool for 1 minute on cookie sheet before transferring to wire rack. Cool cookie completely, and then freeze for a minimum of 1 hour before completing ice cream sandwiches as directed.

CLOTTED CREAM & STEM GINGER ICE CREAM



Clotted cream & stem ginger ice cream image

Add a zing to your ice cream with Rick Stein's spicy suggestions

Provided by Rick Stein

Categories     Dessert, Treat

Time P1D

Number Of Ingredients 6

600ml full-fat milk
225g tub clotted cream
1 vanilla pod , slit open lengthways
6 medium egg yolks
85g caster sugar
100g stem ginger , finely chopped, plus 6 tbsp syrup from the jar

Steps:

  • Put the milk and clotted cream into a non-stick pan. Scrape out the seeds from the vanilla pod, add pod and seeds to the milk and cream, and bring almost to the boil. Set aside for 20 mins.
  • Cream the egg yolks and sugar together in a bowl. Bring the milk and cream back to the boil, remove the vanilla pod, then pour the mixture onto the egg yolks, stirring all the time.
  • Strain the mixture back into the cleaned-out pan and cook over a gentle heat, stirring constantly, until the mixture has thickened and lightly coats the back of a wooden spoon. Do not let the mixture boil or it will curdle. Pour back into the bowl and leave to cool, then cover and chill overnight. The next day, churn in an ice-cream maker, stirring the stem ginger and syrup into the mixture just before freezing. If you do not have an ice cream machine, you can pour the mixture into a shallow container, cover and freeze until firm but not rock hard, then whizz in a food processor until smooth. Re-freeze and repeat the process 2-3 times more. Store in the freezer until needed.

Nutrition Facts : Calories 363 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 31 grams sugar, Protein 5 grams protein, Sodium 0.13 milligram of sodium

GINGER ALE ICE CREAM FLOATS



Ginger Ale Ice Cream Floats image

From the Reed's Ginger Brew Company. A delicious take on traditional root beer floats. Tillamook ice cream would make a great pairing with the ginger brew.

Provided by COOKGIRl

Categories     Frozen Desserts

Time 5m

Yield 4 serving(s)

Number Of Ingredients 2

2 (12 ounce) bottles ginger ale (your choice of flavor)
4 cups real vanilla ice cream

Steps:

  • NOTE: original recipe specified Reed's Apple ginger brew.
  • Scoop 1 cup ice cream into individual sundae glasses.
  • Pour enough ginger brew to the top without spilling over.
  • Enjoy immediately. Diet later.

CHOCOLATE GINGER ICE CREAM



Chocolate Ginger Ice Cream image

Rich and smooth custard based ice cream. Use the best chocolate you can. The ginger offers a lovely tang with the rich chocolate.

Provided by Ambervim

Categories     Frozen Desserts

Time 40m

Yield 4 Cups

Number Of Ingredients 8

1/4 cup dry crystallized ginger
1/2 cup sugar
2 cups milk
2 cups whipping cream
4 egg yolks
1 teaspoon vanilla
3 tablespoons orange liqueur
6 ounces chocolate (bittersweet or semisweet)

Steps:

  • Process ginger with sugar in work bowl of food processor until it is very fine.
  • Place milk, cream and ginger sugar in heavy saucepan and bring to a boil.
  • Remove from heat an steep for 5 minutes.
  • Beat egg yolks with a wire whisk in a bowl and slowly stir in the ginger milk mixture.
  • Return to saucepan and cook gently, stiring constantly, until it thickens slightly. Do not boil or overheat.
  • Add vanilla and liqueur.
  • Cut chocolate into chunks and add to work bowl of food processor. Pulse 15-20 times or until finely chopped.
  • Add about half of the hot custard and process until the chocolate is completely melted.
  • Stir chocolate mixture back into remaining custard and blend well with a whisk.
  • Cool mix in fridge for several hours or overnight.
  • Transfer to ice cream freezer and after a little time, voila! YUM is ready.
  • If you have no ice cream freezer, place in flat metal dish or cake pan and freeze for about 2 hours.
  • Puree in 2 or 3 batches until smooth to prevent large ice crystals from forming. If you freezer is not very cold or is very full, this may take longer.
  • Freeze again fofr about 1 hour.
  • Time does not include freezing time as you don't have to stand there and watch it.

Nutrition Facts : Calories 850.7, Fat 74.8, SaturatedFat 45.4, Cholesterol 346.1, Sodium 122.9, Carbohydrate 47.4, Fiber 7.1, Sugar 25.7, Protein 14.3

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