Cheers to Spring!
To continue our celebration of warmer weather, here’s another one of my specialty ice cream recipes. Ginger ice cream!
Malt ice cream reminds my husband of his childhood. Ginger ice cream does that for me.
On nights where I couldn’t sleep, my mom would heat up milk, add a piece of ginger with a bit of sugar to make the perfect cup of warm milk. My sister, my mom, and I would sit around the table, drinking milk and eating cookies. Then we’d say our good nights and have a restful sleep. My dad is the lactose intolerant person in our house, but he couldn’t stay away from a cup of warm, sweet, ginger milk (obviously just a small cup). Those were the good days!
This recipe is near and dear to me. Not only does it remind me of my childhood, but ginger also has many health benefits (builds your immune system, nausea relief, gas relief, anti-inflammatory).
My mother-in-law loves this recipe too!
Ginger Ice Cream
- 2 eggs
- 1/2 cup of sugar
- 1 cup of milk
- 3 inch piece of ginger (cut into 1/2 inch pieces).
- 2 cups of heavy whipping cream (divided)
1. In a large bowl, whisk 2 eggs until light & fluffy (about 2 minutes). Then add sugar and 1 cup of heavy whipping cream, and combine.
2. On medium-low heat, heat up the milk until simmering. Add ginger and simmer for 5 minutes. For those that LOVE ginger, feel free to grate some of that root into the milk mixture. Set milk aside and stir in 1 cup of heavy whipping cream. Strain out the ginger.
3. Whisking continuously, pour the warm milk into the egg mixture slowly. Do NOT cook the eggs, so whisk, whisk, whisk!
4. Set the bowl in the fridge for an hour or until thoroughly chilled (can last up to two days).
5. Pour the mixture into an ice cream maker and follow manufacturer’s directions. Transfer into a covered container and put into the freezer (can keep up to 1 week in the freezer).
What’s a flavor that reminds you of your childhood? What’s the story behind that flavor?
Happy Friday! Enjoy the weekend!