Ingredients for Lemon Ginger Ice Cream
- Sweetened Condensed Milk
- Lemon Extract
- Half And Half Cream
- Whipping Cream
- Crystallized Ginger
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How to Make Lemon Ginger Ice Cream
- In a medium saucepan, combine the grated ginger, lemon zest, and sugar. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture is fragrant (about 5 minutes).
- Remove from heat and stir in the lemon juice. Let cool completely.
- In a separate bowl, whisk together the heavy cream, milk, and egg yolks until well combined.
- Gradually whisk the cooled ginger-lemon mixture into the cream mixture.
- Strain the mixture through a fine-mesh sieve to remove any solids.
- Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions (usually 20-30 minutes).
- Once churned, transfer the ice cream to an airtight container and freeze for at least 2-3 hours to allow it to harden further.
- Serve and enjoy! Garnish with extra lemon zest or candied ginger for an elegant touch.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
217g
Fat
207g
Carbs
20g
