Ginger ice cream!

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All right all you domestic goddesses: please tell me whether you've cracked very gingery ginger ice cream?

I've ruined one batch by curdling it, and have some theories on how to get it right but thought I'd see if any had the perfect recipe?

I would chopped up crystallised ginger in softened vanilla ice cream.

I would add not I would.

Or you could add syrup from a jar of preserved ginger to softened vanilla ice cream.

It depends on what you want to achieve.

Thanks Alfonso! I adore crystallised ginger. I'm a real ginger junkie, so I think the aim of the game is to get a lot of fresh grated ginger into the mix. I wanted to add it fresh, but that caused an unwanted chemical reaction. Best theory at present is to make a blow-your-head-off ginger syrup and add that to the custard.

I hope it goes well!

Not tried or tested this recipe but generally find Delia good for ice cream.

www.google.com/amp/s/www.deliaonline.com/recipes/occasions/christmas/christmas-recipes-to-freeze-for-christmas/stem-ginger-ice-cream%3famp

Looks very promising, thanks @karmakameleon

I make small batch ice cream for a living! I would cold infuse the milk with the ginger for 24 hours, then strain the ginger out and proceed with the ice cream making process as normal. We do this for mint and coffee and works perfectly for both, but I've never tried with ginger, so might still split. That's my best guess if you want fresh ginger flavour in it.

@canihaveacoffeeplease that is such a cool job! Thanks for weighing in. I might do two trials - one cold infused and one with hot syrup - and report back.

Please report back, I love ginger!

@YellowFish12 in that case have you tried making Felicity Cloake's Perfect Ginger Cake or Shaky Pete's Ginger Brew? Highly recommended!

I buy a jar of preserved ginger, drain the syrup into the icecream mixture, then chop half of the ginger into small bits to stir into the mixture. The other half is sliced thinly and put at the bottom of the container (I make my icecream in loaf tins) with the mixture poured on top. When it's frozen and turned out onto a plate, the rounds of sliced ginger on top look great.

How about adding a syrupy swirl in once it's juuuust about set? Would avoid the curdle and give you an extra hit

How about looking at Nigella's no churn ice cream recipes - they tend to have a bit of alcohol in to stop it freezing hard, you could use a ginger liqueur or ginger wine?

Some great suggestions here! @MotherofTerriers I'm a big fan of Nigella's margarita ice cream. And the coffee ice cream recipe I swear by is "The Dude" from Ample Hills which has both skimmed milk powder and vodka in it - which make it smoother and more scoopable. Alcohol makes everything better...

@Optimist1 that sounds fab - i like the idea of the extra ginger slices

I don’t have a clue but happy to taste test

We make a rich one with stem ginger in jars , some of the syrup, a tsp of ground ginger and plenty of double cream, eggs and full fat milk, made into a custard. It might be Delia or Nigella. We eat it at Christmas, eg with dark chocolate.