Ginger Ice Cream
By America's Test KitchenPublished on August 4, 2011
Yield
Serves 4 (Makes 1 pint)
Ingredients
2 ½ inch piece fresh ginger, scrubbed1 pint vanilla ice cream (premium), softened (but not melting)
Before You Begin
Prepare the ice cream quickly to prevent it from melting too much, (Recipe from: Restaurant Favorites at Home)
Instructions
- Using a Microplane grater or fine-holed grater, grate the ginger. Transfer the grated ginger to a fine-mesh strainer set over a small bowl and press firmly with a spoon to extract as much juice as possible. Place the softened ice cream in a medium bowl and, using a stiff rubber spatula, fold the ginger juice into the ice cream. Cover tightly with plastic wrap, pressing the plastic flush against the ice cream. Return the ice cream to the freezer to firm up, about 30 minutes.
Yield
Serves 4 (Makes 1 pint)Ingredients
2 ½ inch piece fresh ginger, scrubbed
1 pint vanilla ice cream (premium), softened (but not melting)
Ingredients
2 ½ inch piece fresh ginger, scrubbed
1 pint vanilla ice cream (premium), softened (but not melting)
Ingredients
2 ½ inch piece fresh ginger, scrubbed
1 pint vanilla ice cream (premium), softened (but not melting)
Before You Begin
Prepare the ice cream quickly to prevent it from melting too much, (Recipe from: Restaurant Favorites at Home)
Instructions
- Using a Microplane grater or fine-holed grater, grate the ginger. Transfer the grated ginger to a fine-mesh strainer set over a small bowl and press firmly with a spoon to extract as much juice as possible. Place the softened ice cream in a medium bowl and, using a stiff rubber spatula, fold the ginger juice into the ice cream. Cover tightly with plastic wrap, pressing the plastic flush against the ice cream. Return the ice cream to the freezer to firm up, about 30 minutes.
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