Ginger Ice Cream

Recipe Summary
A refreshing ice cream recipe made with fresh ginger infusion, strained yogurt, and cream.

Ingredients

Ingredient Amount Notes
Strained yogurt 400 g -
Heavy cream 200 g -
Honey 50 g -
Fresh ginger 50 g Chopped pea-sized
Water 150 g -
Sugar 150 g -
Glucose 50 g -
Cornstarch 10 g -

Instructions

  1. Prepare the Yogurt Base

    Whisk the strained yogurt, heavy cream, and honey until smooth. Place the mixture in the refrigerator to chill.

  2. Cook the Ginger Syrup

    Blend the pea-sized fresh ginger with the water in a blender until finely chopped. Transfer the mixture to a saucepan; add the sugar and glucose. Heat over medium-high heat until boiling, then lower the heat, simmer gently for 1 minute, and turn off the heat.

  3. Steep and Add Cornstarch

    Let steep for 30 minutes, then strain the syrup. Once the syrup cools to lukewarm/room temperature, whisk in the cornstarch.

  4. Combine and Chill

    Combine the ginger syrup with the chilled yogurt base and mix thoroughly. Chill the ice cream base in the refrigerator for at least 4 hours, preferably overnight.

Workflow

flowchart TD
    A["Whisk strained yogurt, cream, and honey"] --> B["Chill in refrigerator"]
    C["Blend ginger with water"] --> D["Add sugar and glucose"]
    D --> E["Heat over medium-high heat"]
    E --> F["Simmer 1 min, remove from heat, and steep 30 min"]
    F --> G["Strain syrup"]
    G --> H["Add cornstarch once cooled"]
    B --> I["Combine yogurt base with ginger syrup"]
    H --> I
    I --> J["Rest in refrigerator for at least 4 hours or overnight"]
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