Sunday, August 5, 2012

Lemon Ginger Ice Cream

I made this delicious Lemon Ginger Ice Cream to go with my Blueberry Galette. The blueberries, lemon and ginger were a wonderful combination. And the ice cream just on its own is delicious. A light lemon flavor with the spicy kick of ginger. I think I'll try a lemon raspberry ice cream next - using some of my favorite raspberry sauce, of course - yum!

My recipe is adapted from David Lebovitz's White Chocolate And Fresh Ginger Ice Cream. I highly recommend visiting his website: drool-worthy recipes and lots of beautiful pictures.

Lemon Ginger Ice Cream
3 oz (approx) unpeeled ginger, sliced into strips
about 1 c water (enough to cover the ginger in a saucepan)
zest of 2 lemons
3/4 c sugar
1 c whole milk
2 c heavy cream, divided in half
5 large egg yolks

Pour 1 cup of heavy cream into a large bowl. Set a fine strainer over the bowl and set aside.

Place ginger slices and water (enough to cover them) in a medium saucepan, bring to a boil and cook for 2 minutes. Remove ginger slices, rinse them and set aside. Rinse the saucepan, return ginger slices to pan and add the lemon zest, sugar, milk and the remaining 1 cup of cream. Warm this mixture then remove from heat and set aside. Allow to steep for about 1 hour, or to taste. I steeped for about 45 minutes because I didn't want the ginger to be overpowering.

the ginger and lemon smelled so good

steeping the ginger in the milk-cream mixture

Before the next step, prepare an ice bath and set the bowl with the cup of heavy cream in the ice bath.

Remove the ginger slices using a fork or tongs. Reheat the milk-cream mixture. In a small bowl, lightly whisk the egg yolks, then - as you whisk - pour a few tablespoons of the hot milk-cream into the eggs to temper them. Still whisking, add a bit more of the milk-cream mixture.

Pour the warmed egg mixture into the saucepan, return to heat. Whisking continuously, cook over low heat (use a large wooden spoon or spatula to scrape the bottom and sides of the saucepan) until the custard reaches 170 degrees or coats the back of the spoon.

Strain the custard mixture into the bowl with the cup of heavy cream. I wanted to add my lemon zest to the final ice cream so I removed it from the saucepan/strainer and added it back into the ice cream.

saving my zest

Cool the ice cream mixture over the ice bath then refrigerate for about 5 hours (or overnight). I used a flat container so the mixture would chill faster since I wanted to serve the ice cream the same evening.

ready to chill

After the ice cream mixture is completely chilled follow your ice cream maker's instructions to finish. I have a Cuisinart ICE-21 Frozen Yogurt, Ice Cream & Sorbet Maker and love it. It is easy to use and very fast. My lemon ginger ice cream was done in about 15 minutes!

the day it was made, the ice cream was almost like soft serve and
was delicious with my Blueberry Galette

the next day the ice cream was much more firm...but just as delicious!

Bye for now...


  1. Alice,
    If you're interested in testing recipes for Rose's upcoming cookbooks, please contact me at
    Marie Wolf

  2. Thank you for posting this recipe! I'm looking forward to tyring it out this weekend.

  3. Thanks CDBaker2! It was really delicious :) I hope you enjoy it...let me know how it comes out.

    1. Alice,

      This is a wonderful recipe! Your adaptation is delicious! I took your advice and saved the zest to add to the ice cream. I also added a bit of finely-chopped candied ginger and a half teaspoon of lemon oil, just to "top off" the flavors. Wow! (My wife said that I can definitely add more candied ginger to the next batch.)

      I'm going to write about this on my own blog and I'll be sure to credit and link to you here.


    2. Hi Carlton - so glad you and your wife enjoyed the ice cream! I love you additions of lemon oil and candied ginger - I'll have to try that next time.