Desserts,  Recipes

Ginger Chocolate Chunk Ice Cream

Ginger Chocolate Chunk Ice Cream
Ginger Chocolate Chunk Ice Cream

Has everyone just about given up on their New Year’s resolutions to eat healthy yet? It’s about that time now when people start making exceptions in their new diet and take “just a day off” from going to the gym, isn’t it?

Well, here’s one more thing to tempt you (she said with a devilish lilt in her voice), Ginger Chocolate Chunk Ice Cream. I originally created this recipe a couple of years ago for my mother for her birthday dinner. I asked her what flavor she wanted and she told me about this ice cream she’d had in a restaurant. When she tasted it I could tell from the look on her face that I’d nailed it.

You may not think of ice cream as a winter dessert, but I think any time is ok for ice cream. Plus the flavors in this one feel more winter than summer to me. This ice cream is good on its own, but would also be good paired with a spice cake or poached pears.

I use this Cuisinart 1.5 Quart Ice Cream Maker Ice Cream Machine (Amazon affiliate link). It works very well and I even keep the empty bowl in my freezer so I can make ice cream at a moment’s notice.

Do you make ice cream in the winter? What are your favorite flavors?

Ginger Chocolate Chunk Ice Cream Recipe

Ginger Chocolate Chunk Ice Cream

Ginger Chocolate Chunk Ice Cream
Prep Time20 mins
Cook Time20 mins
Total Time6 hrs
Course: Dessert
Cuisine: American
Keyword: chocolate, dessert, ginger, ice cream
Servings: 1 quart

Ingredients

  • 2 cups cream
  • 1 cup milk
  • 5 egg yolks
  • 3/4 cup sugar
  • 2 Tbsp fresh ginger grated
  • 1/4 cup candied ginger chopped
  • 3 oz dark chocolate chopped

Instructions

  • In a medium sized bowl, whisk together the egg yolks and half of the sugar.
  • In a medium heavy bottomed pot, heat the cream, milk, remaining sugar, and grated fresh ginger until very hot, but not boiling. Reduce heat to low.
  • Temper the egg yolks by whisking in 1 cup of the hot milk/cream mixture into the eggs. Then whisk the eggs/milk mixture back into the pot with the milk/cream. Over medium heat, cook, stirring, until the mixture starts to thicken slightly. Do not boil.
  • Strain the mixture though a fine mesh strainer into a clean bowl set over ice. Allow to cool in the bowl over ice for about 10 minutes, then put in the refrigerator and chill until cold, about 3-4 hours.
  • Freeze the mixture according to the manufacturer’s instructions on your ice cream maker. Mix in the chopped candied ginger and chocolate at the end.

Notes

Total Time includes chilling and freezing time
Chocolate tip; I didn't want the ice cream to be colored too much by the chocolate, so I chopped the chocolate and then shook it through a large strainer to get all the superfine pieces out.

 

5 Comments

  • Denise

    Well, we were doing really good with our detox. Then we went to the movies, where they sell food, beer and you lounge on sofas. We had a pitcher. Then we had a terrible day at work last Friday, so we went to a Belgium bar and had dark, heavy beer. Then we had friends over for dinner on Saturday, and we had gelato for dessert. So … I am already set to make this ice cream! Have been tossing around the idea of making a batch, and you have made it even easier! 🙂

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