Ginger Milk Pudding is one of my absolute favourite chinese desserts. Its silky smooth texture, with creamy milk contrasting the gingery taste is just out of this world. But since summer is here, the pudding seems too hot to be eaten. Ice cream should be a better option?
This is my first attempt at making homemade ice cream. So easy to make and just need handful of ingredients. The custard base is so foolproof.
I enjoyed this homemade ginger milk ice cream a lot, especially when it comes with crushed biscuit crumbs or some chopped nuts would be nice. This ice cream can be kept in the fridge for a week, only if it can last that long!
This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Lindsey at Sneaks & Sweets.
1 cup heavy cream
1 cup whole milk
1/2 cup sugar
1 egg yolk
10 slices of ginger
2 tbsp ground ginger
1 tsp vanilla extract
How to make ginger milk ice cream:
- In a small saucepan, add heavy cream, milk sugar and egg yolk. Whisk to combine.
- Add slices of ginger. Bring the mixture to simmer while stirring constantly with a wooden spoon, for 3 to 4 minutes, or until it is slightly thicken and pale in colour.
(Which can coat the back of your wooden spoon)
- Stir in ground ginger. Let cool to room temperature.
- Strain through a fine sieve and add vanilla. Stir well. Place it in your ice cream machine and freeze according to manufacturer's instructions.
With all my love <3