Best 8 Honey Ginger Ice Cream Recipes

GINGER ICE CREAM

Steps:

• 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.
• 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.
• Pour into 2-quart ice-cream freezer. Freeze according to manufacturer's directions. Garnish with crushed cookies and remaining 2 tablespoons crystallized ginger.

GINGER ICE CREAM

Steps:

• In a medium pot, combine cream, milk, sugar, ginger, cinnamon, clove and salt. Bring to a simmer over medium heat, then cover, remove from heat, and let steep for 1 hour.
• In a medium bowl, whisk the yolks. Whisking constantly, slowly whisk about a third of the cream into the yolks, then whisk yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
• Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to the manufacturer's instructions, adding the candied ginger during the last few seconds of churning. Serve directly from the machine for soft serve, or store in freezer until needed. Serve topped with extra candied ginger if desired.

LAVENDER HONEY ICE CREAM

Steps:

• Heat heavy cream, half-and-half, honey, and lavender flowers in a heavy 2-quart saucepan, stirring occasionally, until cream just starts to bubble. Remove from heat and cover; let steep for 30 minutes.
• Strain cream mixture into a bowl using a fine-mesh sieve. Discard lavender flowers. Clean saucepan and pour strained cream mixture back in. Heat over medium heat until hot, about 5 minutes.
• Whisk eggs and salt together in a bowl. Whisk in 1 cup hot cream in a slow stream.
• Pour egg mixture into the remaining hot cream in the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until custard coats the back of the spoon and reads 175 degrees F (80 degrees C) on an instant-read thermometer, about 5 minutes.
• Pour custard through a fine-mesh sieve into a bowl. Let cool completely, stirring occasionally, about 15 minutes. Chill, covered, for at least 3 hours.
• Freeze custard in an ice cream maker according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and place in the freezer to firm up.

HONEY GINGER SHRIMP

Steps:

• Heat the olive oil and red pepper flakes in a large skillet over medium heat. Add the onions, garlic, ginger and honey; cook and stir until fragrant. Add the shrimp, and cook for 5 minutes, stirring as needed, until shrimp are pink and opaque. Serve immediately.

HONEY LAVENDER ICE CREAM

Steps:

• Bring cream, half-and-half, honey, and lavender just to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, then remove pan from heat. Let steep, covered, 30 minutes.
• Pour cream mixture through a fine-mesh sieve into a bowl and discard lavender. Return mixture to cleaned saucepan and heat over moderate heat until hot.
• Whisk together eggs and salt in a large bowl, then add 1 cup hot cream mixture in a slow stream, whisking. Pour into remaining hot cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175°F on thermometer, about 5 minutes (do not let boil).
• Pour custard through sieve into cleaned bowl and cool completely, stirring occasionally. Chill, covered, until cold, at least 3 hours.
• Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden.

HONEY-GINGER ICE CREAM

Steps:

• In a large sauce pan combine cream, milk, brown sugar, honey and freshly grated ginger. Warm over medium heat to infuse the honey and ginger into the cream.
• Place egg yolks in a stainless steel bowl and whisk to combine.
• Slowly whisk hot cream into egg yolks.
• Strain mixture through a fine sieve and chill over an ice bath.
• Once the ice cream base is chilled, process in an ice cream machine according to the manufacturer’s instructions and then freeze.

HONEY-GINGER CREAM

Steps:

• In a chilled bowl, beat 2 cups chilled whipping cream until stiff, gradually adding honey and ginger.
• Chill 1 to 2 hours before serving.

HONEY-GINGER ICE CREAM

Steps:

• Set up an ice bath in a large bowl.
• Put the honey in a saucepan. Cook over medium-high heat, swirling the pan once the honey begins to boil, until the honey caramelizes to a rich amber.
• Meanwhile, put the milk, cream, ginger, and vanilla pod and seeds in another saucepan. Bring to a boil.
• Pour the milk into the honey-carefully, because it will sputter and boil up-and whisk to dissolve the honey. Remove from the heat, cover, and infuse for 15 minutes.
• Strain the honey-milk mixture into a clean saucepan (rinse and dry the vanilla pod and save it for another use) and whisk in the corn syrup and milk powder. Bring to a simmer over medium heat.
• Whisk the yolks in a medium bowl. When the honey-milk mixture is simmering, slowly whisk about 1 cup into the yolks for about 1 minute to temper them (keep the pan off the heat while you do this). Then scrape the yolks into the saucepan and cook, stirring pretty much constantly, until the mixture reaches 180°F. Keep an eye on the color of the foam on the surface; when it turns the same color as the mixture, you're very close to the right temperature. Strain the mixture into a medium bowl, set into the ice bath, and mix thoroughly with an immersion blender. Chill completely, stirring often. Then cover with plastic wrap and refrigerate overnight for the flavors to mature.
• Mix again with the immersion blender, then freeze in an ice cream maker. Pack into a plastic container and freeze for at least 2 hours before serving.