What a creative and interesting ice cream flavor…ginger and rhubarb! This is definitely on the “recipes to make for summer” list!
In the spirit of “summer is coming,” I decided to take the ice cream maker out of winter hibernation. My first attempt at strawberry shortcake left me with heavy cream in the fridge, so the timing just felt right. What started as a simple ginger ice cream, quickly morphed into something amazing when I spotted Ontario rhubarb at the store (I may or may not have squealed with excitement).
What started as a simple ginger ice cream, quickly morphed into something amazing. The result was far more delicious than I could have ever imagined. If you don’t have an ice cream maker, make this cream instead, but either way, do not miss out on this lip-smacking flavour bomb!
- 4 large egg yolks
- 1 tbsp grated fresh ginger
- 1 cup white sugar
- 1 cup sliced rhubarb
- 1/4 cup finely chopped candied ginger
- 3 T + 1/2 cup water divided
- 2 1/2 cups heavy cream 35%, divided
- 1 tsp vanilla extract
- In a large bowl, whisk the egg yolks. Set aside.
- Wrap the grated ginger tightly in a cheesecloth, or a loose leaf tea pouch.
- In a saucepan over low heat, combine the ginger pouch, sugar, sliced rhubarb, candied ginger, and 3 T water. Cook, stirring often, until the rhubarb softens, about 10 minutes.
- Remove from the heat and stir in 2 cups heavy cream. Return to medium-low heat, and cook until bubbles form about the edge, about 5 minutes, stirring often. Remove from the heat, and gradually pour the mixture into the egg yolks, whisking constantly.
- Pour the mixture back into the saucepan. Add 1/2 cup heavy cream and 1/2 cup water. Return to low heat, and <g class="gr_ gr_61 gr-alert gr_gramm gr_disable_anim_appear Punctuation only-del replaceWithoutSep" id="61" data-gr-id="61">cook,</g> stirring constantly, for 10 minutes. Remove from heat and stir in the vanilla.
- Transfer to a glass bowl, cover with plastic <g class="gr_ gr_60 gr-alert gr_gramm gr_disable_anim_appear Punctuation only-del replaceWithoutSep" id="60" data-gr-id="60">wrap,</g> and refrigerate overnight.
- The next day, discard the ginger pouch, transfer mixture to an ice cream maker, and follow manufacturer's instructions. Mine took about 20 minutes to reach desired consistency.
- Eat immediately, or transfer to a shallow plastic airtight container, and freeze.
Shelley is the voice and photographer behind the food and travel blog, Sevengrams. When not at her day job as an Architect in Toronto & Montreal, Shelley can be found cooking in her kitchen, strolling through the nearby market, or escaping on weekends with her boyfriend (aka the in-house taste tester).