A Cozy Treat with a Zesty Twist
There’s something truly comforting about homemade ice cream. The simple process, the aroma of warm milk and cream, and the anticipation as it chills — it all feels like a little act of love. For me, ginger ice cream holds a special place. With its smooth texture and the spicy-sweet hit of fresh ginger, it’s a dessert that surprises and soothes all at once.
The first time I tried it, it was a warm summer night, and a friend brought over a batch she’d made. I still remember how the cool creaminess danced with the bold ginger notes — unlike anything I’d tasted before. Naturally, I had to try it myself, and after a few rounds in the kitchen, I found a version I now make again and again.
Let’s get started — your freezer is about to be very happy!
What You’ll Need
Essential Equipment for Creamy Results
Before diving into the recipe, it’s helpful to gather everything you’ll need. While making ginger ice cream from scratch isn’t overly complex, having the right tools ensures smooth, creamy success. After all, no one wants to scramble for a strainer while the custard is thickening!
Here’s what I keep on hand every time I make this:
- Medium saucepan – for heating and steeping the ginger-infused cream
- Mixing bowls – at least two, for tempering eggs and combining ingredients
- Whisk – for smoothly blending the custard base
- Mesh strainer – to remove ginger fibers and ensure a velvety texture
- Ice cream maker – electric or manual, it’s key for churning air into the mix
- Storage container – preferably airtight and freezer-safe
If you don’t own an ice cream maker, some folks try the freezer-stirring method, but the texture just isn’t the same. That said, it’s still worth a try in a pinch!
Simple Ingredients, Big Flavor
Despite its gourmet flair, this ginger ice cream only needs a few wholesome staples:
| Ingredient | Quantity | Purpose |
|---|---|---|
| Heavy cream | 1 cup | Adds rich, creamy texture |
| Half-and-half | 1½ cups (divided) | Balances richness with lightness |
| Egg yolks | 4 large | Creates a thick, custard-like base |
| Sugar | ½ cup | Sweetens and balances the spice |
| Salt | Pinch | Enhances all the other flavors |
| Fresh ginger | 2 tbsp, grated | Gives it that warm, zesty kick |
Ginger Ice Cream Instructions: Step-by-Step
1. Infuse the Cream
- In a medium saucepan, combine:
- 1 cup heavy cream
- 1 cup half-and-half
- 2 tablespoons finely grated fresh ginger
- Warm over medium heat until you see steam — do not boil.
- Take the saucepan off the heat, cover, and let sit for 30 minutes so the ginger can steep fully.
2. Make the Custard
- In a bowl, whisk together:
- 4 large egg yolks
- ½ cup sugar
- A pinch of salt
- Slowly stream the warm cream into the egg mixture while whisking constantly to maintain a silky texture.
- This step tempers the eggs and keeps the custard smooth.
3. Cook & Thicken
- Pour the custard back into the saucepan.
- Cook over low heat, stirring constantly.
- Gently cook the custard until it reaches 170–175°F — it’s ready when it coats a spoon in a smooth, even layer.
- Do not boil or the eggs may scramble.
4. Strain & Chill
- Strain the hot custard through a mesh sieve into a fresh bowl to remove any ginger pieces.
- Stir in the remaining ½ cup of half-and-half.
- Cover and refrigerate for at least 4 hours, or overnight for best flavor.
5. Churn & Freeze
- Pour the chilled custard into your ice cream maker.
- Churn according to manufacturer’s instructions until soft-serve consistency.
- Transfer to an airtight container.
- Freeze for at least 2 hours before serving.
Now your creamy, spicy-sweet ginger ice cream is ready to scoop and enjoy! If you love homemade ice cream, you’ll definitely want to try this strawberry cheesecake ice cream next.
Ginger Ice Cream Nutrition Score (Per ½ Cup)
Homemade desserts give you control — and this ginger ice cream is no exception. While it’s rich and creamy, a modest serving keeps things in balance. Here’s what you can expect nutritionally from each ½ cup scoop:
| Nutrient | Amount | Notes |
|---|---|---|
| Calories | ~230 kcal | From cream, egg yolks, and sugar |
| Fat | ~15g | Mostly from dairy; satisfying |
| Sugar | ~23g | Sweet but mellowed by ginger |
| Protein | ~5g | Eggs and dairy add a protein boost |
| Vitamin A | ~10% DV | Supports vision and immunity |
| Calcium | ~10% DV | Great for bone health |
Serving & Storing Your Ginger Ice Cream
Delicious Ways to Serve It
Ginger ice cream is incredibly versatile. Its spicy-sweet flavor pairs well with both fruity and baked desserts. Here are a few of my personal favorite ways to enjoy it:
- On warm banana bread – The creamy chill meets soft, spiced banana for a perfect combo.
- With carrot cake or apple crumble, or even a pumpkin dump cake — the ginger blends beautifully with cinnamon, nutmeg, and baked fruits.
- Affogato-style – Pour a shot of strong coffee over a scoop for a bold, spicy-sweet contrast.
You can also serve it with fresh pear slices or even alongside a honey-drizzled granola bar— or better yet, a dollop of this creamed honey for an extra touch of sweetness.
Smart Storage Tips for Creamy Texture
To keep your homemade ginger ice cream tasting its best:
- Spoon the ice cream into an airtight, freezer-safe container, sealing it well before freezing.
- Press a piece of parchment paper directly on top of the ice cream before sealing the lid. This prevents ice crystals.
- For easier scooping, let the container sit at room temperature for 5 minutes before serving.
- It’s best eaten within 2 weeks, while the texture and flavor are at their peak.
Keeping these tips in mind ensures every scoop stays smooth, creamy, and full of that comforting ginger flavor.
Frequently Asked Questions About Ginger Ice Cream
1. What does ginger ice cream taste like?
It’s creamy, slightly spicy, and gently sweet. The fresh ginger adds a warm, zesty kick that lingers without overpowering— and it’s not just about flavor. According to Harvard Health, ginger has been shown to help with digestion, nausea, inflammation, and even joint pain.
2. What is Japanese ice cream called?
In Japan, ice cream is commonly enjoyed as “sofuto kurīmu” (soft serve) or as mochi ice cream, which wraps creamy scoops in a chewy rice dough. While ginger ice cream isn’t a typical flavor there, Japanese sweets often embrace ginger in candies and teas — making it a natural flavor fit.
3. What is the healthiest ice cream?
Homemade ice cream is often the smartest choice when you’re aiming for something healthier. When it’s homemade, you get to skip the preservatives and adjust the ingredients to suit your needs. This ginger ice cream is a smart choice — you know exactly what’s going into it. Want a lighter version? Just swap in whole milk for some of the cream, or cut down the sugar a little.
4. What is Egyptian ice cream?
In Egypt, traditional ice cream is known as “Bouza” — a stretchy, chewy treat made with salep and mastic. Its texture is very different from classic custard-based ice creams. While it doesn’t share much with ginger ice cream in flavor, it’s a lovely reminder that every culture brings its own twist to frozen desserts.
Conclusion: Homemade Ginger Ice Cream Worth Sharing
Making your own ginger ice cream is simpler than you might think — and the result is incredibly rewarding. With just a handful of fresh ingredients and a little patience, you get a dessert that’s creamy, gently spiced, and totally comforting.
This isn’t your everyday scoop. The fresh ginger brings a unique warmth that makes it stand out at any table. Whether paired with baked treats or served solo, it always draws smiles.
And the best part? You’re in control. No artificial stuff, no mystery ingredients — just real, honest flavor made in your kitchen.
Tried it? I’d love to hear how it turned out! Leave a comment or tag your creation — sharing kitchen joy is half the fun.
Print
Ginger Ice Cream (Full Printable Recipe)
- Total Time: 6–8 hours (includes chilling and freezing)
- Yield: Makes about 1 quart (8 servings) 1x
- Diet: Vegetarian
Description
This homemade ginger ice cream is creamy, gently spiced, and soothing—perfect with fruit, cake, or coffee.
Fresh ginger adds a bold twist to this silky-smooth treat you’ll make again and again.
Ingredients
1 cup heavy cream
1½ cups half-and-half, divided
4 large egg yolks
½ cup sugar
Pinch of salt
2 tablespoons fresh ginger, finely grated
Instructions
1. In a saucepan, combine 1 cup heavy cream, 1 cup half-and-half, and grated ginger. Heat over medium until steaming, then remove from heat, cover, and let steep for 30 minutes.
2. In a separate bowl, whisk egg yolks, sugar, and a pinch of salt.
3. Slowly pour the warm cream mixture into the yolks, whisking constantly to temper.
4. Return the mixture to the saucepan and cook over low heat, stirring until it thickens (170–175°F). Do not boil.
5. Strain the custard through a mesh sieve into a bowl. Stir in the remaining ½ cup half-and-half.
6. Cover and chill for at least 4 hours or overnight.
7. Churn in an ice cream maker according to manufacturer instructions. Transfer to an airtight container and freeze for at least 2 hours before serving.
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: ~230 kcal
- Sugar: ~23g
- Fat: ~15g
- Protein: ~5g
Keywords: ginger ice cream, homemade custard ice cream, spiced ice cream, creamy ginger dessert