Ginger Berry Ice Cream
It’s putting it mildly to say I like ginger. I love the stuff in the most potent of forms — pickled, candied, dehydrated, juiced. The only way it’s too strong is if I take a bite raw… but don’t think I haven’t tried.
This ice cream was maybe a bit heavy on the ginger if you’re not in love with the ingredient, but for Kat, her mom and me, it was perfect. (Just reduce the amount in the recipe if you’re iffy.)
Ice cream is my favorite way to end any meal, but the digestive properties of ginger make this flavor an extra pleasant dessert. And the recipe isn’t too difficult because you don’t have to make a custard first.
Ginger Berry Ice Cream
- 1 cup berries (I used frozen raspberries and blackberries)
- 1/2 cup fresh grated ginger (about 4 inches of ginger root)
- 1/2 cup sugar
- 1/2 cup water
- 2 cups half and half
In a saucepan over medium heat, add grated ginger, sugar and water. Simmer about 10 minutes. Allow to cool a few minutes. (I grate the ginger to allow more flavor to infuse the syrup. I haven’t tried recipes that just call for the ginger to be sliced. I would guess you get a milder flavor that way, but I don’t know.)
Pour syrup through fine mesh strainer into a blender. Add fresh or frozen berries and puree.
Stir in a pint of half and half (or milk or heavy cream).
Freeze mixture according to your ice cream maker’s directions.
As usual, to keep the ice cream from freezing too hard, I added a splash of vodka after I took it out of the ice cream maker and before I put it in a container in the freezer.
Category: Recipes | Tags: berries, blackberry, dessert, ginger, ice cream, original recipe, raspberry 6 comments »
May 15th, 2009 at 10:19 pm
Oh, my, god. This sounds so good!
May 19th, 2009 at 9:46 am
I never have fresh ginger on hand, but today I actually do! I’m so glad to have this recipe. I’ve been compiling all kinds of sorbet and frozen yogurt/ice cream recipes and we’ve been trying them out on weekends. I’m bookmarking this but I think I’m bumping it to the top of my list.
Thanks for sharing it.
June 1st, 2009 at 10:05 am
Looks delish! Did you strain your berries at all? I have a load of blackberries I’d love to use but the seeds always trip me up!
June 1st, 2009 at 11:01 am
Lynne — I didn’t strain the berry seeds out (you might be able to see some in the scoops), but it’s probably a good idea.
July 2nd, 2009 at 9:57 am
Yumm! I didn’t use a saucepan at all. Instead, I used Agave Syrup as my sweetener….I recommend it. Easy peasy, and absolutely delicious! Thank you for a winning recipe!
August 3rd, 2009 at 1:58 pm
[...] The recipe can be tweaked depending on your tastes and what you have on hand. I’ve made versions with orange juice, limeade and pineapple juice. However you do it, the result is a tangy, refreshing drink that’s a mix of citrus, spice and ginger. And it makes your stomach feel amazing. Also see: Ginger Berry Ice Cream [...]