I don’t know what the weather is like where you are, but in the UK it has been HOT (relatively…I know that some of you will sneer at our paltry 30 degrees, but we don’t do heat well in the UK, and being a goth I melt when exposed to bright sunlight…); I made the mistake of attempting to do a kettlebell workout yesterday…and I have never sweat so much in all my life…the floor around me was actually wet (pleasant I know). So obviously I have wanted to live off of nothing but ice cream.
This fresh ginger and honey ice cream was inspired by some ice cream we bought when we were visiting my parents. It was a small local brand, claiming to be handmade, so we thought that it would be really good quality, but it just turned out to be quite disappointing, with a strange taste and powdery texture; and at £4.50 for a small tub it was definitely an overpriced waste of money. I returned home determined to make my own, better version, as I love the combination of ginger and honey. What I came up with was certainly not disappointing in the slightest, it is silky smooth and has a strong, perfectly balanced ginger and honey flavour.
As with most of my favourite ice cream recipes it has a cooked custard base; the milk is infused with slices of fresh ginger for an hour before you make the custard, and the sweetness comes from honey. I just used a basic honey, but go for one that you like the flavour of, orange blossom would be nice. I was initially planning on mixing some chopped crystallised ginger through the ice cream once it had frozen, but Damian said that he would prefer it smooth so I left it out and just scattered some over the top before serving instead. The ice cream stayed softer in my freezer than most home made ice creams do, which meant that I didn’t have to wait to be able to scoop it – win! I think that honey and ginger is a really good year-round ice cream flavour, it is very refreshing for the Summer, but is also warmly spiced for Autumn and Winter, and would be utterly amazing with warm apple pie, a fruit galette or an upside-down cake.
Fresh Ginger & Honey Ice Cream
Ingredients
- 90 g (3oz) fresh ginger (no need to peel)
- 600 ml (2 + 1/2 cups) full fat milk
- pinch salt
- 300 ml (1 + 1/4 cups) double (heavy) cream
- 180 ml (3/4 cup/250g) runny honey
- 6 large egg yolks
- 15 g (1 tbsp) caster (superfine) sugar
- chopped crystallised ginger optional
Instructions
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Cut the ginger into thin slices and place in a non-reactive saucepan, add enough water to cover the ginger by about 2cm/1in. Bring to the boil, allow to boil for 2 minutes then drain, discard the water and return the ginger to the pan; add the milk and salt and heat until just coming up to a simmer. Remove from the heat, cover, and leave to infuse for 1 hour. (Blanching the ginger removes some of the 'heat', allowing you to get a good ginger flavour without your ice cream being spicy.)
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Place the cream and honey in a large heatproof bowl and place a fine mesh sieve over the top.
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Rewarm the milk and ginger mixture until just coming up to a simmer, remove the ginger slices with a slotted spoon and discard.
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While the milk is heating, whisk together the egg yolks and sugar in a heatproof bowl until pale. Gradually pour the hot milk a little at a time into the egg yolks, whisking constantly. Return the mixture to the pan over a low heat and stir until it has thickened enough to coat the back of a spoon, do not let it boil.
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Pour the custard through the sieve into the cream and honey, whisk until smooth then cover and place in the fridge until completely cold (you can speed this up by placing the bowl over an ice bath).
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When the custard is cold, churn in an ice cream maker according to the manufacturers directions. If you like you can toss in a couple of handfuls of chopped crystallised ginger in the last minute of churning. Transfer to a container and freeze for a couple of hours until firm.
I am sharing this with Create Link Inspire, Fabulous Foodie Fridays, Fiesta Friday hosted by The Brook Cook and Hostess At Heart, Foodie Fridiy, Foodie Friends Friday and Friday Favourites 
You are so right. These are great flavours any time of the year.
What a delicious combination of flavours. Wish I had a slice of apple pie and a scoop of your ice cream right now!
Go you working out in 30 degree heat, that’s dedication and you most certainly deserve all the ice cream you can eat
Thanks for joining in with our fabulous foodie Friday fun. Have a gorgeous weekend xx
Thank you! I had the ice cream with nectarine galette and it was amazing so it would definitely be awesome with apple pie 🙂 x
I’ve never had the ginger and honey but it sounds wonderful and this ice cream looks smooth and delicious. Happy FF#75!
I love ginger and honey, I drink ginger and honey tea which is lovely 🙂
Never had this combination before! I tend to stick to good old chocolate ice-cream, cos I feel like I would be missing out on so much if I chose something else! Lol.. But I must admit, your write-up and pics have convinced me to try this as soon as I get my hands on an ice-cream maker!!
-R
Ha ha! I try and have a different flavour every time! I like to try them all 🙂 I draw the line at ice creams that contain blue cheese though…I’ve come across several of them…bleurgh!
I love ginger and this ice cream sounds just my thing, I must try to make it! I’ve had some ginger ice creams before but bet homemade is so much better (and more gingery, which always seems to be a problem!)
Yeah I’ve tried a couple of shop bought ones but they’ve all been a bit disappointing – home made wins every time!
This looks absolutely delicious…I’ve in awe of all of your recipes actually! I love that flavor combination…we need to try it soon!
Aww thanks Michelle 🙂 x
I’ve never had ginger in ice cream before, but this sounds and looks delicious. Happy FF!
Thanks Natalie 🙂 it is sort of warming yet refreshing at the same time, delicious!
Who can blame you? Honey and ginger are season-less! Love your recipe, love your photos!
Thanks Margherita 🙂
I bet this tastes really special. Home made ice cream is amazing and I bet the flavours here are pretty stunning together.
Thank you 🙂 I’ve had so much home-made ice cream that now shop bought ones taste a bit weird…you can’t beat home-made!
This sounds INCREDIBLE. I love ginger and honey together – such an amazing combination. I’ve still never been brave enough to make ice cream from scratch – I must give it a go! I’m linking up from #tastytuesdays
Thank you! It’s easier than it sounds and if you don’t want to faff about with cooking custard there are plenty of non cooked recipes about, there’s a lime ice cream recipe on this site that’s made with a condensed milk base and Nigella’s got some good recipes of her website 🙂 It’s definitely worth try as home-made ice cream is SO GOOD!!
I really need an ice cream making!!!!!
A delicious combination! Im now longing for ice cream and maybe an espresso on the side … #tastytuesdays
Thank you!
This looks so yummy! Thanks for linking up for Friday Favorites. I’m featuring you this week.
Thanks Jerri 🙂 and thank you for the feature!
Love it! Beautiful flavour combo and beautiful pictures!
Thank you 🙂
Genius, I wanted to lick the screen! Thanks for linking up to #tastytuesdays
Thanks Vicki 🙂 x
It sounds amazing. I love homemade ice cream but haven’t made any yet this summer.
I’ve made (and eaten) far too much of it this summer!
Mmm, this sounds really really good! Love honey 😀 #tastytuesdays