Menu

Ginger Ice Cream

  • Save Recipe
Ginger Ice Cream
  • Prep 15 min
  • Total 3 hr 45 min
  • Servings 8
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Add a gingery twist to this creamy ice cream – perfect for frozen dessert.
Updated Dec 11, 2012

Ingredients

  • 2 cups heavy whipping cream
  • 1 cup milk
  • 1/2 cup sugar
  • 1/2 cup honey
  • 1/4 cup finely chopped crystallized ginger
  • 2 tablespoons grated gingerroot
  • 1 teaspoon grated orange peel
  • 1/8 teaspoon salt
  • Crushed gingersnap cookies, if desired

Steps

  • 1
    In 2-quart saucepan, stir whipping cream, milk, sugar, honey, 2 tablespoons of the crystallized ginger, the gingerroot, orange peel and salt until well mixed. Cook over medium heat until sugar is dissolved and mixture just comes to a boil, stirring constantly. Immediately remove from heat.
  • 2
    Pour milk mixture into chilled bowl. Refrigerate uncovered 2 to 3 hours, stirring occasionally, until room temperature. At this point, mixture can be refrigerated up to 24 hours before completing recipe, if desired.
  • 3
    Pour into 2-quart ice-cream freezer. Freeze according to manufacturer’s directions. Garnish with crushed cookies and remaining 2 tablespoons crystallized ginger.

Nutrition

359 Calories, 23g Total Fat, 2g Protein, 38g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
359
Total Fat
23g
0%
Saturated Fat
14g
0%
Sodium
75mg
0%
Total Carbohydrate
38g
0%
Dietary Fiber
0g
0%
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Other Carbohydrate; 4 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
© 2022 ®/TM General Mills All Rights Reserved