Frozen Ginger Cream Recette

Ring in the New Year with this decadent Frozen Ginger Cream! Inspired by a classic Bon Appetit recipe (January 1981), this elegant ice cream cake is a delightful twist on tradition. While a bit labor-intensive (requiring multiple bowls and beaters), the majority of the time is spent in the freezer, resulting in a rewarding and incredibly delicious dessert. Serve with fortune cookies for an extra special touch! Prep time includes freezing time.

Préparation 240 min

Cuisson 310 min

Calories 270.4 kcal

Protéines 8g

Note Soyez le premier

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Frozen Ginger Cream

Almond Cookies
¼ cup melted unsalted butter
4 large egg yolks
1 cup granulated sugar
4 large egg whites
1 cup cold heavy cream
2 tablespoons Grand Marnier
½ cup finely chopped crystallized ginger
1 ½ cups finely crushed gingersnap cookies
2 tablespoons ginger liqueur

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Comment préparer Frozen Ginger Cream

**Make the crust:** Combine 1 ½ cups finely crushed gingersnap cookies with ¼ cup melted unsalted butter. Reserve a small amount of crumbs for garnish.
Press the remaining crumb mixture firmly into the bottom and up the sides of a 9-inch springform pan.
Chill the crust in the refrigerator while you prepare the filling.
**Make the filling:** In a heatproof bowl set over a saucepan of simmering water (double boiler), whisk together 4 large egg yolks and ¾ cup granulated sugar until thick and pale yellow (about 5-7 minutes). Do not let the bottom of the bowl touch the water.
Remove from heat and transfer the mixture to a large bowl. Beat with an electric mixer for 1 minute.
In a clean, dry bowl, beat 4 large egg whites until soft peaks form. Gradually add ¼ cup granulated sugar, beating until stiff, glossy peaks form.
In another clean bowl, beat 1 cup cold heavy cream with an electric mixer until stiff peaks form.
Gently fold in 2 tablespoons of ginger liqueur (or your preferred liqueur, or omit) into the whipped cream.
Gently fold the whipped cream mixture into the egg whites, then gently fold the egg white mixture into the egg yolk mixture. Be careful not to deflate the mixture.
Spoon half of the filling into the chilled crust. Top with ½ cup finely chopped crystallized ginger. Repeat layers.
Sprinkle the top with the reserved cookie crumbs.
Cover the springform pan and freeze for at least 4 hours, or up to one week, until solid.

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

100g

Fat

48g

Carbs

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Desserts Eggs Dairy Frozen Desserts Freezer Stove Top Equipment

Questions fréquentes

Combien de temps faut-il pour préparer Frozen Ginger Cream ?

Frozen Ginger Cream prend environ 550 minutes du début à la fin — environ 240 minutes de préparation et 310 minutes de cuisson.

Combien de calories contient Frozen Ginger Cream ?

Frozen Ginger Cream contient environ 270.4 calories par portion, avec environ 8 g de protéines, 8 g de glucides et 26 g de lipides.

De quels ingrédients ai-je besoin pour Frozen Ginger Cream ?

Les principaux ingrédients de Frozen Ginger Cream sont Almond Cookies, Butter, Egg Yolks, Sugar, Egg Whites, Whipping Cream. Consultez la liste complète avec les quantités ci-dessus.