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Ginger Ice Milk

Yield 12 servings (serving size: about 1/4 cup)
This recipe takes about 20 to 30 minutes to freeze in an electric ice-cream maker.


  • 2 cups water
  • 1/3 cup (1/4-inch-thick) slices peeled fresh ginger
  • 3 cups whole milk
  • 2/3 cup sugar
  • 1 vanilla bean, split lengthwise
  • 2 large eggs, lightly beaten

Nutrition Information

  • calories 95
  • caloriesfromfat 27 %
  • fat 2.9 g
  • satfat 1.5 g
  • monofat 1 g
  • polyfat 0.2 g
  • protein 3.1 g
  • carbohydrate 14.5 g
  • fiber 0.1 g
  • cholesterol 44 mg
  • iron 0.2 mg
  • sodium 42 mg
  • calcium 78 mg

How to Make It

  1. Combine water and ginger in a small saucepan; bring to a boil. Drain. Combine ginger mixture, milk, and sugar in a medium saucepan. Scrape seeds from vanilla bean; add seeds and bean to milk mixture. Heat the milk mixture over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat.

  2. Place eggs in a large bowl. Gradually add hot milk mixture, stirring constantly with a whisk until blended. Let stand 15 minutes. Strain milk mixture through a sieve into pan; discard solids. Heat milk mixture over medium heat to 160°, stirring constantly with a whisk. Cool completely. Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions.