Ginger Ice Milk

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

This recipe goes with Coconut Butter Cake with Ginger Ice Milk

Yield: 12 servings (serving size: about 1/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 95
  • Calories from fat: 27%
  • Fat: 2.9g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.2g
  • Protein: 3.1g
  • Carbohydrate: 14.5g
  • Fiber: 0.1g
  • Cholesterol: 44mg
  • Iron: 0.2mg
  • Sodium: 42mg
  • Calcium: 78mg


  • 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


  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.
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