Ginger Ice Cream

  • Serves

    makes 1 Quart

This recipe calls for preserved ginger, which is fresh ginger that has been mellowed in sugar syrup.


  • 2 eggs
  • 3 cups half-and-half
  • 14 cup honey
  • 14 tsp. salt
  • 1 12 tsp. vanilla extract
  • 12 cup preserved ginger, finely chopped
  • 14 cup ginger syrup


Step 1

Beat together eggs, half-and-half, honey, salt, and vanilla extract in the top of a double boiler. Add preserved ginger to mixture along with ginger syrup. Cook over simmering water over medium heat, stirring constantly, until mixture coats the back of a spoon, about 15 minutes. Refrigerate overnight.

Step 2

Pour mixture into an ice cream maker, and process according to manufacturer's instructions.

Step 3

For garnish, brush melted chocolate on the underside of a firm, clean, flexible leaf (such as banana or ivy); refrigerate until set; and peel away leaf.

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