Ginger Ice Cream

Prep Time:
20 mins
Total Time:
50 mins
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!


  • 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


  1. In a medium saucepan, off heat, whisk together egg yolks, sugar, and salt until blended. Gradually whisk in milk.

  2. 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.

  3. Stir ginger into custard. Cover and let stand 30 minutes.

  4. 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.

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