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

Name: Stem Ginger Ice Cream
Prep time: 10 min
Cook time: 10 min
Total time: 200 min
Yield: 4
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)

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.

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

Print Recipe

5 from 2 votes

Stem Ginger Ice Cream

Easy to make no churn ice cream. Delicious on it's own or as an accompaniment to other desserts

Prep Time10 mins

Cook Time10 mins

Chilling Time3 hrs

Total Time3 hrs 20 mins

Course: Dessert

Cuisine: British

Servings: 4

Calories: 563kcal

Author: Jacqueline Bellefontaine

Ingredients

metric - US cups

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.

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.