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    Stem Ginger Ice cream

    Published: Jun 14, 2017 · Modified: Apr 28, 2021 by Jacqueline Bellefontaine ·

    Jump to Recipe Print Recipe
    stem ginger ice cream by recipes made easy

    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.

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    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.

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    Step by Step Stem Ginger Ice cream

    whisking sugar eggs and cornflour
    Combine the egg yolk, cornflour and caster sugar in a bowl until smooth.
    whisking in hot milk
    Heat the milk, then pour the hot milk onto the egg mixture stirring as you do so.
    cooking the custard
    Cook stirring constantly until thickened,

    thickened custard
    Return to the bowl. Sprinkle the surface lightly with granulated sugar and allow to cool completely.
    bowl of whipped cream
    Whip the cream until standing in soft peaks.
    folding custard, ginger and syrup into cream
    Fold in the cold custard, chopped ginger and ginger syrup.

    ice cream in freezer container
    Transfer to a shallow freezer proof container and freeze.

    2 scoops of stem ginger ice cream in a bowl with second bowl in top corner.

    Stem Ginger Ice Cream

    Print Recipe Pin Recipe Save Recipe Saved!
    Easy to make no churn ice cream. Delicious on it's own or as an accompaniment to other desserts
    Course Dessert
    Cuisine British
    Prep Time 10 mins
    Cook Time 10 mins
    Chilling Time 3 hrs
    Total Time 3 hrs 20 mins
    Servings 4
    Calories 563
    Author Jacqueline Bellefontaine

    Ingredients

    • 4 large egg yolks
    • 1 tablespoon 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 tablespoon stem ginger syrup from the jar
    metric - US cups

    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. 

    Notes

    Freeze for up to 3 months.
    If you make your ice cream several days in advance of when you require it.  Just before it has frozen solid scoop out tof the  shallow container and put into a deeper freezer proof container. Cover the surface of the ice cream with a piece of baking parchment. Excluding the air from the surface of the ice cream helps the ice cream stay fresher for longer.  To serve, place in the refrigerator for about 30 minutes before required to make scooping easier.
     
    Nutrition information is approximate and is meant as a guideline only.

    Nutrition

    Calories: 563kcal | Carbohydrates: 56g | Protein: 7g | Fat: 34g | Saturated Fat: 20g | Sugar: 32g | Calcium: 206mg
    Tried this recipe?Leave a comment or Mention @recipecrumbs or tag #RecipesMadeEasy

     

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    About Jacqueline Bellefontaine

    Jacqueline is a member of the Guild of Food Writers and has been a cookery writer and food stylist for over 25 years. She has written over 15 cookery books, in addition to writing for several major magazines. She likes to champion good basic home cooking and as the daughter of a master baker, she is passionate about home baking.

    Reader Interactions

    Comments

    1. Lou | Crumbs and Corkscrews

      September 29, 2019 at 11:21 am

      5 stars
      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!

      Reply
      • Jacqueline Bellefontaine

        September 30, 2019 at 10:11 pm

        I can eat ice cream at any time of the year

        Reply
    2. Eb Gargano | Easy Peasy Foodie

      June 20, 2017 at 8:48 pm

      5 stars
      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

      Reply
      • Jacqueline Bellefontaine

        June 20, 2017 at 10:18 pm

        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

        Reply
    3. Jo Allison/ Jo's Kitchen Larder

      June 20, 2017 at 7:14 pm

      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!

      Reply
      • Jacqueline Bellefontaine

        June 20, 2017 at 10:20 pm

        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.

        Reply
    4. Lathiya

      June 20, 2017 at 7:09 pm

      I could never think of Ice cream out of ginger..this is amazing

      Reply
      • Jacqueline Bellefontaine

        June 20, 2017 at 10:21 pm

        Thank you. I liked it. Its a little unusual but really delicious. The stem ginger itself doesn't freeze hard

        Reply
    5. Rebecca Smith

      June 17, 2017 at 5:22 pm

      5 stars
      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

      Reply
      • Jacqueline Bellefontaine

        June 19, 2017 at 4:39 pm

        Thanks Rebecca, sorry you cant eat it but glad to have inspired you. j x

        Reply
    6. Corina Blum

      June 16, 2017 at 5:44 am

      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!

      Reply
      • Jacqueline Bellefontaine

        June 19, 2017 at 4:42 pm

        Thanks Corina. I love this flavour it's so versatile. then again I love ginger. J x

        Reply
    7. Angela / Only Crumbs Remain

      June 14, 2017 at 6:49 pm

      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

      Reply
      • Jacqueline Bellefontaine

        June 16, 2017 at 10:36 am

        I think it is a fab flavour it compliments so so many things.

        Reply

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    Jacqueline Bellefontaine.

    Hello I'm Jacqui
    I believe that great tasting home cooking need not be hard work, so I like to write and cook recipes that are as easy as they can be. But I won't compromise on taste!

    This blog is written and photographed by me at home and it's all about my favourite recipes, that I make for family, for friends and for fun. I hope you like them too.

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