Fresh ginger ice cream from China Moon Cookbook by Barbara Tropp

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on October 05, 2019

    This is a great but not perfect ice cream. On the plus side, it has a lovely, strong, and very pure ginger flavor. Note that this includes ginger's spicy burn sensation - it reminds me of that sweet burn from eating fireballs or cinnamon red hots - yum! On the minus side, its texture's a little icy from the water that's used to prepare the custard - it's not super-bad, but the ice cream's not as perfectly smooth as some other flavors I make. Still delicious though! I've used anywhere from 1/4-1/2 c ginger - more ginger = stronger flavor + stronger burn! Mincing/pureeing the ginger in a Vitamix with some of the water called for in the custard speeds up prep. A double version of the recipe *just* fits in my 1.5 quart ice cream maker.

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