Cinnamon-Ginger Ice Cream
Cinnamon-Ginger Ice Cream is a true delicacy, a favorite among lovers of spicy flavors. Cinnamon and ginger have been used for thousands of years to flavor sweets and drinks and harmonize perfectly with each other. The natural sweetness of honey makes this ice cream even richer. If you like slightly spicy, warming flavors, you should definitely try this ice cream!
Ingredients for this recipe
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Preparation Steps
1
Peel and finely grate or thinly slice the fresh ginger.
2
In a medium saucepan, combine the milk, heavy cream, grated ginger, cinnamon, and honey. Heat over medium heat until steaming, but do not boil.
3
Simmer over low heat for about 5 minutes to allow the ginger and cinnamon flavors to fully infuse. Then, strain the mixture to remove the ginger pieces.
4
In a separate bowl, whisk the egg yolks until light and creamy.
5
Gradually add a ladleful of the warm spiced milk mixture to the egg yolk mixture, whisking constantly to temper the eggs.
6
Pour the tempered egg mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 5-7 minutes). Do not let it boil!
7
Remove from heat, stir in the vanilla extract, and let cool completely to room temperature. Then, refrigerate for at least 4 hours.
8
If you have an ice cream maker, pour the mixture into it and churn according to the manufacturer's instructions. If not, pour the mixture into a deep bowl and freeze, stirring with a fork every half hour to break up ice crystals.
9
Let the ice cream sit at room temperature for a few minutes before serving. Garnish with a sprinkle of cinnamon and candied ginger pieces, if desired.
