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Ginger Ice Cream

With a super creamy texture and the tangy spiciness of ginger, this ice cream is pretty hard to beat!

Prep Time

4 hours

Cook Time

15 minutes




4 large Egg yolks

1/2 cup Sugar

1/4 cup Tulkoff’s Ginger Puree

2 Tbsp Water

1 cup Heavy cream

2 cup Half-and-half, divided use

1 tsp Vanilla extract


In a large bowl gently whisk the yolks.

In a medium-sized heavy saucepan, cook the sugar, Ginger Puree and water over medium heat until the mixture caramelizes, stirring occasionally. Carefully add the cream, and then add one cup of the half-and-half and bring to a simmer. Add a small amount of the hot mixture to the yolks in a slow stream, whisking, careful to not cook the eggs. Pour the tempered egg mixture into the saucepan with remaining cream. Cook over medium low heat, stirring constantly, until a thermometer registers 170°F. Do not let boil.

Pour the mixture through a sieve into cleaned bowl and stir in the remaining cup of half-and-half and the vanilla. Cover with plastic wrap pressed to the surface and allow to chill in the refrigerator at least 3 hours or up to 1 day.

Freeze the custard in an ice-cream maker, then transfer it to an airtight container and put in the freezer to harden.