This Stem Ginger Ice cream recipe made easy doesn’t require any churning which means you don’t have to have a fancy ice cream machine or keep remembering to take it out and beat it every few hours while it freezes. So, not only does it taste absolutely scrummy, it is also really easy to make.
Oh boy, do I like ice cream! It doesn’t really matter which flavour, there are so many I like. That said, I tend to like quite simple flavours and its hard to beat a good quality vanilla ice cream. However, this Stem Ginger Ice cream is proving a favourite with me at the moment.
Stem Ginger Ice cream an all year round favourite
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. I have served it with Christmas pudding in winter; poached pears in red wine and Apple crumble in autumn; and with rhubarb in spring.
Come summer time 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.
However and whenever you serve it – I just know that you will soon be hooked on this flavour as much as I am.
Step by Step Stem Ginger Ice cream
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- Combine the egg yolk, cornflour and caster sugar in a bowl until smooth.
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- Heat the milk, then pour the hot milk onto the egg mixture stirring as you do so.
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- Cook stirring constantly until thickened,
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- Return to the bowl. Sprinkle the surface lightly with granulated sugar and allow to cool completely.
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- Whip the cream until standing in soft peaks.
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- Fold in the cold custard, chopped ginger and ginger syrup.
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- Transfer to a shallow freezer proof container and freeze.
Stem Ginger Ice Cream
Ingredients
- 4 large egg yolks
- 1 tbsp cornflour
- 100 g caster sugar
- 450 ml milk ideally full fat
- granulated sugar to sprinkle
- 300 ml double cream (heavy cream)
- 5 pieces stem ginger chopped
- 4 tbsp stem ginger syrup from the jar
Instructions
- Set the freezer to fast freeze. Combine the egg yolks, cornflour and caster sugar together in a bowl, mix until smooth.
- Heat the 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 pan and cook over a low heat stirring constantly until thickened.
- Remove from the heat and pour the thickened custard back into a bowl. Sprinkle the surface with a little granulated sugar (this will prevent a skin forming) and allow to cool.
- When the custard has cooled completely, whip the cream in a large mixing bowl until standing in soft peaks. Add the cool custard, chopped ginger and the ginger syrup. Mix until evenly combined.
- Pour into a shallow freezer proof container and chill for at least 2 hours before serving.
Lou | Crumbs and Corkscrews
This sounds the perfect ice cream for over the autumn and winter, with the heat of the ginger. My mother-in-law is a huge stem ginger fan, and we have to take a dessert to dinner in a few weeks. I’m thinking that this would be a huge hit!
Jacqueline Bellefontaine
I can eat ice cream at any time of the year
Eb Gargano | Easy Peasy Foodie
Jacqui – this sounds soooo good and just perfect for this hot weather – I totally love that it is so easy peasy and NO CHURN – hooray!! Have shared on my FB page and pinned!! 😀 Eb x
Jacqueline Bellefontaine
Oh Thank you Eb for sharing. I expected to have to churn it and did the first time but I have subsequently found it just wasn’t necessary, either way is tastes fabulous so a win
Jo Allison/ Jo's Kitchen Larder
I started making my own ice cream let Summer and never looked back. I have a simple ice cream machine but find no churn recipes as delicious. Stem ginger flavour sounds absolutely divine, will have to try it!
Jacqueline Bellefontaine
You can put it through the machine but I found it not to be necessary. Im not surprised you haven’t looked back home made ice cream is fantastic.
Lathiya
I could never think of Ice cream out of ginger..this is amazing
Jacqueline Bellefontaine
Thank you. I liked it. Its a little unusual but really delicious. The stem ginger itself doesn’t freeze hard
Rebecca Smith
Oh wow this looks divine, I simply adore stem ginger and in icecream is sheer bliss, can’t have egg…or dairy but reckon I can have a go ay making this free from…you’ve inspired me!! #recipeoftheweek
Jacqueline Bellefontaine
Thanks Rebecca, sorry you cant eat it but glad to have inspired you. j x
Corina Blum
I love homemade ice cream and it’s definitely time I made some this summer! In fact, homemade ice cream would be wonderful for father’s day this weekend. It’s got me thinking!
Jacqueline Bellefontaine
Thanks Corina. I love this flavour it’s so versatile. then again I love ginger. J x
Angela / Only Crumbs Remain
I have to say I’ve never tried ginger icecream before Jacqui, but this looks and sounds absolutely gorgeous – and so easy to make too! It’ll be prfect if this warm weather arrives that they’re forcasting for the weekend 🙂 Great tip to scoop th icecream before deepfreezing – it’s so frustrating when icecream becomes too hard to scoop out.
Angela x
Jacqueline Bellefontaine
I think it is a fab flavour it compliments so so many things.