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Ginger Ice Cream | Jurassic Park

  • Author: Bryt @
  • Total Time: 15 mins


Units Scale
  • 2 cups thickened cream
  • 1.5 cups milk
  • 3/4 cup white sugar
  • 4 tbsp minced ginger
  • pinch of salt
  • 6 egg yolks


  1. In a saucepan, mix together half the thickened cream, half the milk, white sugar, 2 tbsp of ginger and the pinch of salt.
  2. Stir over medium heat until the sugar dissolves and the mixture comes to a simmer.
  3. Turn off the heat and let stand so the ginger infuses with the milk.
  4. After an hour, turn the stove back on and gently reheat the milk mixture.
  5. Whisk in the egg yolks and keep whisking until the mixture thickens (about 10 minutes). Don’t let the mixture heat up too much though, as it’ll cook the eggs.
  6. Pour the mixture into a chilled bowl, either a metal mixing bowl that’s been placed in the freezer in advance or a bowl placed in ice water. Stir to let bring the temperature of the mixture down quickly.
  7. Either follow your ice cream maker instructions or place the bowl in the freezer, bringing out to stir every 10 minutes until the mixture is too thick.
  8. Pour into an ice cream container or bread loaf pan (or baking paper laid over top) and freeze for 24 hours.
  • Cook Time: 15 mins