adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Double Ginger Ice Cream
0 Likes
Prep Time:
45 minutes
Total Time:
12 hours
Ginger ice cream topped with toasted pecans and graham crumbles for a delightful crunch.
Ingredients:
  • 2 cups whipping cream
  • 1 cup whole milk
  • 1/2 cup sugar
  • 1/8 teaspoon salt
  • 5 egg yolks
  • 1/4 cup ginger liqueur
  • 1/4 cup finely chopped crystallized ginger
  • 1/2 cup crushed graham crackers
  • 2 tablespoons butter, melted
  • 1/3 cup toasted pecan halves*
Instructions:
  • In a 2-quart saucepan, combine 1 cup whipping cream, milk, sugar, and salt, stirring until well combined. Heat over medium heat, stirring occasionally, until sugar dissolves and the mixture gently boils. Remove from heat.
  • In a medium bowl, whisk together egg yolks until smooth; slowly incorporate the hot milk mixture. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon. Take off the heat and set aside.
  • In a large bowl, pour the remaining 1 cup of whipping cream. Place a fine-mesh strainer over the bowl. Pour the hot mixture through the strainer and stir into the cream until well blended. Cover and refrigerate for 2 to 3 hours, stirring occasionally, until cold.
  • Preheat oven to 350°F. Combine crushed graham crackers and butter in an ungreased 8-inch square glass baking dish, pressing firmly into the bottom. Bake for 6 to 8 minutes until lightly golden brown. Allow to cool completely for about 30 minutes then crumble with a fork.
  • Blend the ginger liqueur into the cream mixture until fully incorporated. Transfer the mixture to a 2-quart automatic ice cream freezer container. Follow the manufacturer's instructions for freezing, and add the crystallized ginger when the mixture starts to thicken.
  • Layer the ice cream, graham cracker crumble, and pecans in a chilled 2-quart freezer container or bowl. Then cover and freeze until firm.

Similar Recipes