Food & Cooking Recipes Dessert & Treats Recipes Ginger Ice Cream 3.2 (27) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 50 mins Yield: Makes 1 1/2 quarts Homemade ice cream is delicious and surprisingly easy. With just 20 minutes of prep, create frosty treats ready for cones, floats, and more! Ingredients 8 large egg yolks 1 cup sugar ¼ teaspoon coarse salt 2 cups skim milk 2 -inch piece peeled fresh ginger, cut into matchsticks 2 cups heavy cream Directions In a medium saucepan, off heat, whisk together egg yolks, sugar, and salt until blended. Gradually whisk in milk. Cook over medium, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon (it should hold a line drawn by your finger), 10 to 12 minutes. Stir ginger into custard. Cover and let stand 30 minutes. Pour custard through a fine-mesh sieve into a bowl set over ice. Stir in cream. Let stand, stirring occasionally, until chilled. Churn in an ice cream maker according to manufacturer's instructions. Transfer ice cream to a resealable plastic container and freeze until firm, about 2 hours. Rate it Print