Lemon Ginger Ice Cream
Bright, zesty, and refreshingly unique, this Lemon Ginger Ice Cream is a creamy treat that strikes the perfect balance between tart citrus and warm spice. Made with fresh lemon juice, fragrant lemon zest, and a hint of grated ginger, this homemade ice cream is a sophisticated twist on traditional flavors. The base of heavy cream, whole milk, and egg yolks ensures a velvety texture, while a touch of vanilla adds depth to every bite. Perfectly churned to creamy perfection, this frozen dessert is ideal for summer gatherings or an elegant after-dinner treat. Serve it in bowls or cones with a garnish of lemon zest for a pop of color and flavor. Indulge in the ultimate combination of sweet, tangy, and spicy with this irresistible Lemon Ginger Ice Cream recipe!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 0.33 cup Fresh lemon juice
- 2 tablespoons Lemon zest
- 1 tablespoon Fresh ginger
- 4 Egg yolks
- 1 teaspoon Vanilla extract
Directions
Step 1
In a medium saucepan over medium heat, combine the heavy cream, milk, and 1/2 cup of the sugar. Stir until the sugar dissolves, then heat until the mixture is hot but not boiling.
Step 2
In a small bowl, whisk the egg yolks and the remaining 1/4 cup of sugar until pale and creamy.
Step 3
Slowly drizzle about 1/2 cup of the hot cream mixture into the egg yolks while continuously whisking. This will temper the eggs and prevent them from curdling.
Step 4
Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon (about 170-175°F).
Step 5
Remove the saucepan from heat and stir in the lemon juice, lemon zest, grated ginger, and vanilla extract. Mix well.
Step 6
Strain the mixture through a fine-mesh sieve into a clean bowl to remove the ginger fibers and any cooked egg bits. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and chill in the refrigerator for at least 4 hours or overnight.
Step 7
Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
Step 8
Transfer the churned ice cream to an airtight container and freeze for at least 4 hours until firm.
Step 9
Serve scoops of Lemon Ginger Ice Cream in bowls or cones, garnished with a twist of lemon zest if desired. Enjoy!
Nutrition Facts
| Serving size | (1043.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2586.7 |
| Total Fat 186.1g | 0% |
| Saturated Fat 107.0g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 1247.3mg | 0% |
| Sodium 285.1mg | 0% |
| Total Carbohydrate 174.8g | 0% |
| Dietary Fiber 2.6g | 0% |
| Total Sugars 165.0g | |
| Protein 19.4g | 0% |
| Vitamin D 180.6IU | 0% |
| Calcium 428.1mg | 0% |
| Iron 1.9mg | 0% |
| Potassium 594.3mg | 0% |
Source of Calories