I made this for a party, but I'm not sure if it's going to make it there if I keep "tasting" it. I guess this was pretty popular a few years back, but I must have missed that wave. I found dozens of recipes, and this is my version:
Ginger Ice Cream
- 3/4 C sugar
- 1/4 C fresh ginger root, grated
- 2 C half & half, I used fat free
- 2 C heavy cream
- 1 teaspoon vanilla
- 1/2 C chopped candied ginger
Heat the sugar, cream and half and half over medium heat until the sugar melts and tiny bubbles begin to come up from the bottom of the pan. Do Not Boil. Remove from heat and add the ginger and vanilla. Allow to steep as it cools for 30 mins. Strain and put in fridge to chill for at least 3 hours. Freeze in ice cream maker according to manufacturers directions. Add the chopped candied ginger (if using) when about 3/4 done. Transfer to a freezer container to firm completely. Enjoy!
Makes a generous quart.
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