Celebrate the end of summer with this unusual homemade ice cream recipe.
We don’t always want vanilla.
Yes, vanilla is America’s favorite ice cream flavor, but sometimes we want something a little different. Something unpredictable. Maybe something more grown-up than Mint Chocolate Chip or Rocky Road. Something that you won’t find at the local grocery store or even the local Baskin-Robbins.
Something that will impress your guests and leave them talking about your exceptional cooking skills!
Homemade Ginger Ice Cream with Fig Jam Ripple does all that and more. How much more? A scoop of this rich, but egg-less, frozen dessert is like a day at the beach; refreshing, always welcome, and way too fleeting.
Note: I used homemade Fig Jam with Anise here, but this recipe would be equally delicious with peach jam, blueberry jam, or cherry jam.
- ½ cup chopped fresh ginger root
- 1½ cups low-fat milk
- 1½ cups heavy cream (35%)
- ¾ cup sugar
- ½ cup fig anise jam or other jam
- Add ginger, milk, cream and sugar to a medium saucepan over medium-low heat.
- Stir occasionally until sugar dissolves. Bring just to a simmer.
- Remove from heat. Let cool to room temperature.
- Strain into a bowl. Discard ginger.
- Refrigerate until completely cold; at least 3 hours or overnight.
- Stir mixture. Freeze in an ice cream maker according to manufacturers directions.
- Spread one ⅓ of the ice cream in a 2 quart rectangular container. Top with dollops of jam. Gently swirl jam into ice cream using a butter knife.
- Repeat with another layer of ice cream and a layer of jam. Top with remaining ice cream.
- Freeze until hard.
- Note - this ice cream remains a bit on the soft side, more like a gelato than ice cream.
Do you make your own ice cream? What is your favorite “non-traditional” flavor?
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