Chinese · Dessert
Ginger Milk Ice Cream
A silky Cantonese-inspired no-churn ice cream built on the same warming ginger-and-dairy pairing found in Guangdong's famous steamed ginger milk pudding, folded cold instead of set with heat.
$1
15 minsPrep
0 minsCook
375 minsTotal
EasyLevel
Nutrition per serving
349Calories
3.6gProtein
28.9gFat
18.5gCarbs
17gSugar
0.2gFiber
158mgSodium
86mgChol
17.9gSat Fat
196mgPotassium
127mgCalcium
0.2mgIron
0.3mcgVitamin B12
1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Peel and finely grate the fresh ginger, then press it through your fingers or a fine sieve over a bowl to extract about 1 tablespoon of ginger juice; discard the fibrous pulp.
2
In a small bowl, whisk together the condensed milk, whole milk, ginger juice, ground ginger and salt until fully combined and smooth.
3
In a separate chilled bowl, whip the heavy cream with a hand mixer to soft peaks, about 2-3 minutes, taking care not to overwhip.
4
Gently fold the ginger-condensed milk mixture into the whipped cream in three additions, using a spatula in a cutting-and-folding motion to keep as much air in the cream as possible.
5
Pour the folded mixture into a small freezer-safe tub (about 500ml), smooth the top, and cover with a lid or cling film pressed directly onto the surface.
6
Freeze for at least 6 hours, ideally overnight, until firm enough to scoop.
7
Let the tub sit at room temperature for 2-3 minutes before scooping into two bowls of two scoops each.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3.9 oz110g chilled, whipped to soft peaks heavy cream
- 1.9 oz55g condensed milk
- 0.7 oz20g whole milk
- 0.5 oz14g grated and squeezed for juice ginger fresh
- 0 oz1g ginger ground
- 0 oz0.5g salt
