Lemon Ginger Ice Cream

This lemon ginger ice cream is tart and creamy with little bursts of sweet candied ginger throughout. 

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the week's recipes. All opinions are mine alone.

This homemade lemon ginger ice cream is incredibly creamy and so scoop-able. The texture is smooth and the flavor is super lemon-y from the lemon syrup you make with the juice of the lemons. 

In addition, this ice cream is dotted with crystalized ginger root pieces throughout for bursts of gingery flavor. You'll love how the lemon and ginger go so well together. 

I first discovered this method for making ice cream in the book, Jeni's Splendid Ice Cream at Home, published by Jeni Britton Bauer in 2011. Her ice cream flavors are so creative. 

The story is that she adapted her flavors and method for the home cook by purchasing a relatively inexpensive frozen cannister ice cream machine and recipe tested until she got it right. 

Her recipes produce ice cream that is totally scoopable and doesn't go from rock hard to melted. 

Key Ingredients:

The method involves using using a base of whole milk and heavy cream, which are thickened by cooking with a corn starch slurry to thicken it. Evidently, the corn starch helps prevent crystalization. 

Also, even though there is sugar in the formula, there are also two tablespoons of corn syrup. This ingredient also helps prevent ice crystals from forming when the ice cream is in the freezer. 

Finally, this ice cream includes just three tablespoons of full fat cream cheese. This little bit amps up the creaminess of the ice cream and keeps it from over hardening. 

Once you have the method down, have fun playing with flavors to customize your ice cream. 

For the lemon flavor, I used Meyer lemons from Melissa's produce, and crytalized ginger root from Selefina Spices. Both of these companies are prize sponsors of #SpringSweetsWeek. 

Meyer lemons are a little sweeter and more flavorful that typical lemons, and their color is so bright. 

The crystalized ginger root comes in several sizes, such as small cubes, medium cubes, and slices. For this recipe, I incorporated medium cubes into the ice cream. The cubes stay fairly soft and chewy, even in the freezer! I could eat them straight from the jar.... and they go so well with the Meyer lemon flavor. 

To take advantage of the gorgeous Meyer lemon flavor, you incorporate strips of the zest into the cooked cream mixture and leave it there, even while chilling, until just before churning. 

In addition, you create a Meyer lemon syrup by simmering lemon juice and sugar, chilling it, and then pouring it into the ice cream mixture while it is churning. 

You will need an electric ice cream maker with a freezer bowl. Be sure to freeze the bowl at least 24 hours in advance. If you have room, you can actually keep the bowl in your freezer at all times, ready to make ice cream or sorbet when the inspiration strikes! 

Welcome to #SpringSweetsWeek 2024 hosted by Heather from Hezzi-D's Recipe Box! Spring is finally here and the sun is shining and we are celebrating the beginning of spring with plenty of spring sweets and a fun giveaway! This year 17 food bloggers from around the country are sharing over 50 sweet recipes that are perfect for spring. So get ready to enjoy amazing spring treats like cupcakes, ice cream, pies, cakes, and more! Thank you to our #SpringSweetsWeek sponsors that are helping us give away some great prizes. Thank you to Melissa's Produce, Taylor and Colledge, and Selefina Spices for your generosity and support. We have an incredible giveaway with three amazing prizes and would love it if you would take a moment to read about it and the prizes that you can win!

Prize #1: A Tropical and Exotic Fruit Gift Basket from Melissa's Produce.

One winner will enjoy an abundance of fruit with Melissa’s! This stunning assortment is arranged in a woven basket with cellophane wrapping and colorful ribbon. Fruit may include (depending on seasonal availability): Asian Pear, Baby Pineapple, Blood Orange, Cherimoya, Feijoas, Kiwis, Kumquats, Lychees, Mango, Papaya, Passion Fruit, Persimmons, Pomegranate, Rambutans, Specialty Bananas, Starfruit and Tamarillos.

Prize #2: A collection of Selefina Spices.

One winner will enjoy a collection of spices from Selefina Spices including: Cinnasational Spice Blend, crystalized ginger, lemon peel, Matcha food grade powder, Purple sweet potato powder, and Ground Cardamom Seeds. Selefina Spices sells an assortment of spices gathered using dedication and care with which we’ve curated their online tea collection. With our decades of experience sourcing products and establishing global connections their mission is to be able to bring you fresher, higher-quality spices and seasonings at lower prices.

Prize #3: A selection of 3 extract pastes from Taylor and Colledge.

One winner will receive a selection of extract pastes to include Almond Paste Extract, Organic Vanilla Bean Paste, and Lavender Extract Paste. In 1897, Taylor & Colledge won its first award for excellence in vanilla. Since then, the Taylor & Colledge commitment for unsurpassed quality has earned its reputation as one of the world’s finest producers of vanilla.

Wednesday #SpringSweetsWeek Recipes:

Air Fryer Blueberry Crisp from Shockingly Delicious

Cardamom Lemon Mousse from Cindy's Recipes and Writings

Chocolate Easter Eggs with Purple Sweet Potato Filling from Our Good Life

Drangonfruit Kheer from Magical Ingredients

Fig Preserve Shortbread Bars from A Kitchen Hoor's Adventures

Green Tea Matcha Cookies from The Spiffy Cookie

Homemade Fig Bars from Blogghetti

Instant Pot Vanilla Cardamom Cheesecake with Dragon fruit Jam from Hezzi-D's Recipe Box

Lavender Cardamom Biscotti from Jolene's Recipe Journal

Lemon Cream and Candied Ginger Crepes Cake from A Day in the Life on the Farm

Lemon Pound Cake with Lavender Glaze from That Recipe

Raspberry Coffee Dessert Crepes from For the Love of Food

Waffle Bar from Art of Natural Living

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

Lemon Ginger Ice Cream

Yield: 8 servings of 1/2 cup each

Author: Karen's Kitchen Stories

Prep time: 45 MinCook time: 30 MinInactive time: 6 HourTotal time: 7 H & 15 M

This lemon ginger ice cream is tart and creamy with little bursts of sweet candied ginger throughout.

Ingredients

• 2 to 3 lemons, depending on size
• 2 tablespoons granulated sugar
• 2 cups whole milk
• 1 tablespoon plus 1 teaspoon cornstarch
• 3 tablespoons full fat cream cheese, room temperature
• 1/4 teaspoon fine sea salt
• 1 1/4 cups heavy cream
• 2/3 cup granulated sugar
• 2 tablespoons light corn syrup
• zest strips from 2 lemons
• 1 1/2 ounces crystalized ginger

Instructions

1. Using a vegetable peeler, strip the zest from two of the lemons in wide pieces, and set aside. Cut the lemons in half and squeeze the juice until you have 1/2 cup.
2. In a small saucepan, bring the lemon juice and two tablespoons of sugar and bring to a simmer, until the sugar is full dissolved. Pour the mixture into a cup and refrigerate.
3. Mix two tablespoons of the milk with the cornstarch in a small bowl and stir.
4. In a medium bowl, combine the cream cheese and the salt, and whisk until smooth.
5. Fill a large bowl with cold water and ice. Set aside.
6. In a large saucepan, combine the rest of the milk, cream, sugar, corn syrup, and zest strips and bring to a boil over medium high heat. Let boil for 4 minutes. Keep an eye on it so that it doesn't boil over.
7. Remove the pan from the heat and slowly pour in the cornstarch mixture while whisking. Place the pan back on the heat and boil until it just begins to thicken. This should take about a minute. Remove from the heat.
8. Slowly pour the hot milk and cream mixture into the cream cheese mixture while whisking constantly. Continue to whisk until smooth.
9. Pour the mixture into a one gallon Zip Lock bag, seal, and place it into the ice water bath. Let chill for 30 minutes.
10. Remove the zest strips and pour the mixture into your running ice cream maker. Add the lemon syrup and churn for about 25 minutes, according to the machine's instructions. The ice cream should be thickened but not frozen. In the meantime, chill a loaf pan or container large enough to hold 1 quart of ice cream.
11. Pour the ice cream mixture into the container in stages, adding the ginger in layers.
12. Cover the top of the ice cream directly with parchment paper against it and then seal with plastic wrap or the lid of your container. Place in the freezer for at least 6 hours.

Nutrition Facts

Calories

292

Fat (grams)

17 g

Sat. Fat (grams)

11 g

Carbs (grams)

33 g

Fiber (grams)

1 g

Net carbs

32 g

Sugar (grams)

29 g

Protein (grams)

4 g

Cholesterol (grams)

55 mg

https://www.karenskitchenstories.com/2024/03/lemon-ginger-ice-cream.html

Karen's Kitchen Stories

ice cream, lemon, ginger

dessert

American

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