Own a Ice Cream Maker?

I don’t, but I wished I did when I saw this recipe from Nora Pouillon, owner of Restaurant Nora (America’s first certified organic restaurant located in Washington, DC). I love ginger so I think this sounds so delish!

Ginger Ice Cream

Serves 8

1/2 cup sugar
1/2 cup water
3 inch piece of ginger
3 egg yolks
3 cups heavy cream
mint or lemon balm, for garnish


  1. Pour the sugar into a small saucepan, add the water, and stir to dissolve. Boil the sugar and water for about 10 minutes or until it registers 220°F on a candy thermometer. Set aside. Do not touch or stir the sugar while it is boiling or sugar crystals may form and crystallize the syrup.
  2. Grate or shred the ginger by hand or in a mini chopper. Put it in a double layer of cheesecloth and squeeze the ginger to make 1 tablespoon or more of juice.
  3. Whip the egg yolks in an electric mixer or by hand with a balloon whip until lemon yellow and fluffy, about 5 minutes. While the mixer is running, carefully pour the hot sugar syrup along the side of the bowl, avoiding the beaters, which will splatter the syrup. Whip for about 1 minute. Reduce the mixer speed to slow and add the cream and the ginger juice and beat until combined. Refrigerate the ice cream base until cool.
  4. Pour this ginger custard into an ice cream machine and follow manufacturer’s directions for freezing.


9 thoughts on “Own a Ice Cream Maker?

  1. Perfect timing… the kids were talking about getting out the ice cream maker and making ice cream today! I will pass this recipe along to them, what a nice surprise that’ll be when I get home! Fingers crossed they have the patience to make two batches because they have vanilla on the menu.


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