Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
2 hr
2 hr
1 quart



Combine the water and ginger in a small saucepan. Bring to a simmer over moderate heat, and simmer for 5 minutes. Remove pot from the heat and reserve. In a bowl beat the egg yolks with the sugar until thick and pale, and wide ribbons fall from whisk. Set aside.

In a large, heavy saucepan, combine the milk, cream, and cooked ginger, and bring to a boil.

Slowly add about 1/4 cup of the hot milk mixture to the beaten eggs, whisking as you pour. Immediately scrape the tempered egg mixture into the hot milk mixture, whisking to combine. Cook over moderate heat, whisking slowly, until it reaches custard stage, 180 degrees F. It should be thick enough to coat the back of a wooden spoon. Don't let the custard boil.

Immediately pour hot custard through a sieve pressing down on the ginger to extract all the juices. Discard the ginger. Refrigerate until cool or chill over ice water, stirring occasionally.

Just before freezing, adjust mixture to taste with the lemon juice. Freeze the ice cream in an ice cream maker according to the manufacturer's instructions and serve.

Get the Recipe

Snowy Pink Coconut Bundt Cake

Show off your love of Snowball snack cakes with this decadent dessert.


Grasshopper Ice Cream Cocktail

Recipe courtesy of Sandra Lee

Chocolate Cobbler with Cherry Ice Cream

Recipe courtesy of Elizabeth Heiskell

Chocolate Slab Ice Cream Sandwiches

Recipe courtesy of Ree Drummond

Ice Cream Sundae Bonbons

Recipe courtesy of Katie Lee

Chocolate Ice Cream

Recipe courtesy of Alton Brown

Cream Cheese Icing

Recipe courtesy of Ina Garten

Ice Cream Layer Cake

Recipe courtesy of Ree Drummond

Iced Italian Cream Cake

Recipe courtesy of Trisha Yearwood

Browse Reviews By Keyword

          Latest Stories