Homemade Vanilla Ice Cream with Candied Ginger and Chocolate Chunks

By Jennifer

Ice cream!

Hot fudge sundae, anyone

Ice cream is easy to make, but it does take a little planning.  I make the custard base the day before I want to eat the ice cream, so it can chill overnight.  Make sure to put your freezer base from your ice cream maker in the freezer to chill overnight, too.  You will need a food thermometer to make sure you hit the right temperature while cooking the custard.

  • 2 cups heavy cream
  • 1 cup 2% milk
  • 1/2 cup sugar
  • 2 large eggs
  • 1 vanilla bean;  using a sharp knife, cut a slit the length of the bean
  • 1/2 cup candied ginger, finely chopped (I used soft diced ginger from King Arthur Flour)
  • 1/2 cup good bittersweet chocolate (around 70% cacao), coarsely chopped

Splitting vanilla bean

Cooking the custard

Combine the cream, milk, sugar, eggs and vanilla bean in a medium-sized heavy pot.

Custard has reached 175 degrees

Cook this mixture over medium heat, whisking frequently, until a food thermometer reaches 175 degrees.

Strain custard through a fine-mesh sieve

Pour the mixture through a fine-mesh sieve into a bowl, to catch the bean and any cooked egg pieces.  Scrape any remaining seeds from the vanilla bean and add them to the custard.  Let the custard cool to room temperature, stirring occasionally;  cover with plastic wrap and chill in the refrigerator overnight.

Custard is in the ice cream maker

Freeze the custard following your ice cream maker’s instructions;

Adding candied ginger

Adding chocolate chunks

about 5 minutes before the ice cream is finished, add the ginger and the chocolate.

Ice cream!

Scoop ice cream into a freezer-safe container and freeze for at least a few hours before serving.

Serve with Homemade Chocolate Fudge Sauce.

Hot fudge sundae, anyone


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