Ginger Ice Cream
225 mins (prep 45, cooking 180)
7 ingredients
1.5 servings
This Ice Cream is to die for! I got the recipe from and have since made it many times. It is a bit more involved to make but worth the effort.The ginger flavor is keenest for the first 24 hours. It is still sprightly after 2 days, but then gradually begins to fade. Great to end a Chinese meal!The cook and prep times are estimates, I never really kept track!

Categories:  seasonal , equipment , <-4-hours , brunch , egg , eggs~dairy , chinese , time-to-make , asian , holiday , served-cold , frozen-desserts , kid-friendly , freezer , presentation , small-appliance , summer , stove-top , dessert ,
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Serving Size (316.87 g)
Servings 1.5
Amount per Serving
Calories 926.07 Calories from Fat 525.33
% Daily Value *
Total Fat 58.37g 134.69%
Saturated Fat 36.33g 272.47%
Trans Fat 0.0g %
Cholesterol 216.09mg 108.05%
Sodium 63.04mg 3.94%
Total Carbohydrate 103.08g 51.54%
Dietary Fiber 0.0 g 0.03%
Sugars 102.83 g %
Protein 3.24g 9.72%
Vitamin A 2318.78IU% Vitamin C 1.58mg%
Calcium 105.19mg% Iron 0.1mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
peeled fresh ginger, minced ginger, syrup, large egg yolks