July is National Ice Cream Month and we love ice cream. Cones, cups, sundaes, milkshakes, sandwiches, you name it. When the weather gets hot and sticky, we reach for the cooling sweetness of our favorite frozen dessert. Lately, we’ve been obsessed with this delicious, homemade ginger version that has an addictively luscious and savory flavor. The fresh ginger elevates this rich custard-based mixture with a hint of spice making it super refreshing. One afternoon, as we were milling around in the garden under the hot summer sun, we had the brilliant idea to enhance it with our favorite herb. Two great tastes that are heavenly together. Here’s a recipe—inspired by our friend, Jody Ryerson—that will bring new levels of chill to your summertime fun.
“There is something about a savory ice cream that keeps me going back for more. I think it’s the fact that I was raised on sweet flavors like rocky road and strawberry, that the savory profile of ginger ice cream tickles my brain, as the spice element is somewhat unexpected. I have made this mouth-watering recipe a few times now. It’s very decadent. You will love it!” – Ian
- Heavy saucepan
- Instant-read thermometer
- Medium mixing bowl
- Whisk or handheld mixer
- Fine sieve
- Larger mixing bowl
- Kitchen twine
- Ice cream maker
- 2 CUPS heavy cream
- 1 CUP whole milk
- 2 OUNCES fresh ginger, peeled and roughly chopped (yield approximately ⅓ CUP)
- ¾ CUP sugar
- 5 large egg yolks
- ½ TSP pure vanilla extract
- 1/10 GRAM (0.1g) non-decarbed cannabis flower, stems removed
Makes: Serves 4, approximately 5.4mg THC per serving
- Grind your flower after removing any stems. Place in cheesecloth, tie into a bundle using kitchen twine.
- In a heavy saucepan, combine cream, milk, ginger, and ⅜ CUP sugar. Stir to combine and submerge the cheesecloth with your ground flower into the resulting mixture.
- Starting with a low flame, gradually increase the temperature to bring the cream mixture to a simmer, stirring to combine the ingredients fully. Simmer for 30 minutes to activate the THC, stirring occasionally.
- Then bring mixture to a boil, stirring constantly.
- Remove from heat and let stand for 1 hour to allow the ginger to infuse the cream mixture. After 1 hour, remove the cheesecloth with your ground cannabis, squeeze to extract all the goodness, and discard.
- Reheat the infused cream mixture until hot but not boiling (175° on an instant-read thermometer)
- With a whisk or hand-held mixer, beat the remaining ⅜ CUP sugar and the 5 large egg yolks in a medium bowl until thick and pale yellow, about 2 minutes.
- Slowly combine about ½ CUP of your hot cream mixture into your yolk mixture, whisking constantly so that the yolks don’t curdle.
When making custard, it’s important to gradually warm your egg yolk mixture prior to combining it with the hot cream or your custard will curdle (think scrambled eggs in your ice cream–no bueno!). Incorporating a small amount of your hot cream mixture into your egg yolk mixture while stirring constantly will slowly raise the temperature of the egg yolks prior to mixing them into the rest of your hot cream.
- Whisk the warmed yolk mixture back into the remaining cream, stirring constantly to prevent curdling.
- Heat the mixture slowly over medium-low heat, stirring constantly to form a custard thick enough to coat the back of a wooden spoon and a line drawn with a finger across the spoon remains intact (180° on an instant-read thermometer).
- Remove from heat and strain mixture through a fine-mesh sieve into a medium mixing bowl. Discard the ginger solids and stir in the vanilla.
- Set your medium bowl in a larger bowl filled with ice water and stir the custard occasionally until it reaches room temperature.
- Cover the bowl and refrigerate for approximately 1 hour until the temperature registers 40° on an instant-read thermometer. Can be left to cool overnight.
- Freeze the thoroughly cooled custard in an ice cream maker following the manufacturer’s directions.
- Grab a scoop and enjoy!