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Frozen Ginger Cream Recipe

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.

Prep Time 240 mins
Cook Time 310 mins
Calories 270.4 kcal
Protein 8g
Rating 5.0 (1 Reviews)
Frozen Ginger Cream 16

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Frozen Ginger Cream

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How to Make Frozen Ginger Cream

  1. **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.
  2. Press the remaining crumb mixture firmly into the bottom and up the sides of a 9-inch springform pan.
  3. Chill the crust in the refrigerator while you prepare the filling.
  4. **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.
  5. Remove from heat and transfer the mixture to a large bowl. Beat with an electric mixer for 1 minute.
  6. 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.
  7. In another clean bowl, beat 1 cup cold heavy cream with an electric mixer until stiff peaks form.
  8. Gently fold in 2 tablespoons of ginger liqueur (or your preferred liqueur, or omit) into the whipped cream.
  9. 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.
  10. Spoon half of the filling into the chilled crust. Top with ½ cup finely chopped crystallized ginger. Repeat layers.
  11. Sprinkle the top with the reserved cookie crumbs.
  12. 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

8g

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