Ginger Ice Milk


This recipe takes about 20 to 30 minutes to freeze in an electric ice-cream maker.


12 servings (serving size: about 1/4 cup)

Recipe from

Cooking Light

Nutritional 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


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


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.

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.