Lemon Ginger Ice Cream Recipe

Lemon Ginger Ice Cream picture


MethodMain Ingredient


 Half and half2 1⁄4 Cup (36 tbs)
 Lemon peel3 Large, grated
 Sugar3⁄4 Cup (12 tbs)
 Egg yolks6 (At Room Temperature)
 Fresh lemon juice3⁄4 Cup (12 tbs)
 Finely chopped preserved ginger in syrup1⁄2 Cup (8 tbs), drained

Nutrition Facts

Serving size: Complete recipe

Calories 1953 Calories from Fat 766

% Daily Value*

Total Fat 87 g133.2%

Saturated Fat 47.6 g237.9%

Trans Fat 0 g

Cholesterol 1312 mg

Sodium 290.1 mg12.1%

Total Carbohydrates 281 g93.7%

Dietary Fiber 3.9 g15.6%

Sugars 236.9 g

Protein 32 g63.1%

Vitamin A 66.5% Vitamin C 212.9%

Calcium 116.2% Iron 39.7%

*Based on a 2000 Calorie diet


Combine half and half and lemon peel in heavy medium saucepan and bring to boil slowly over very low heat.
Remove from heat, cover and set aside 10 minutes.
Beat sugar with yolks in large bowl until pale yellow and mixture forms slowly dissolving ribbon when beaters are lifted.
Strain half and half, discarding lemon peel.
Slowly pour hot half and half over yolk mixture in thin steady stream, stirring constantly.
Return mixture to saucepan.
Place over low heat and cook, whisking constantly, until mixture is thick enough to coat back of wooden spoon; do not boil or mixture will curdle (if curdling occurs, immediately transfer mixture to blender and mix at high speed until smooth).
Transfer to bowl.
Set over bowl of ice water.
Cool completely, covering with waxed paper to prevent skin from forming on surface.
Stir lemon juice and ginger into cooled yolk mixture.
Refrigerate until thoroughly chilled, at least 1 hour.
Image Courtesy : http://www.flickr.com/photos/stuart_spivack/565203302/