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Ginger Ice Cream

Ginger Ice Cream

Nice smooth ginger taste that is not too spicy.

IngredientWeight (g)Amount (%)
Skim milk powder65.06.49
Egg yolk40.03.99
Stem ginger in syrup100


I used a 225g jar of stem ginger in syrup. Using all the syrup and 100g of the ginger.

Mix the dry ingredients.
Add the milk, cream, egg yolks and the syrup from the candied ginger to a pan.
Whisk in the dry ingredients.
Slowly heat to 83C (181F)
Transfer to ziplock bag and cool in water or ice water.
Chop up the ginger into smaller pieces and add to the mix.
Age in fridge for at least 4 hours.
Run in ice cream machine.


Weight1002.0 g
Final weight1002.0 g
Evaporation0.0 g
Evaporation %0.0 %
Butter fat14.0 %
Other fat1.1 %
Total fat15.0 %
Sugar13.3 %
MSNF11.8 %
Other solids0.9 %
TSNF26.0 %
Total solids41.1 %
Water58.9 %
Stabilizers0.20 %
Stabilizers/Water0.34 %
Egg yolks4.0 %
Egg yolk lecithin0.4 %
PAC se276.0
PAC salt0.0
PAC alcohol0.0
PAC total276.0
PAC normalized468.3
FP SE-2.9 C, 26.8 F
FP MSNF-0.5 C, 31.1 F
FP Salt0.0 C, 32.0 F
FP Alcohol0.0 C, 32.0 F
Freezing point-3.4 C, 25.9 F
Frozen water @-14.0 C, 6.8 F70.9 %
Temp at 65%-11.4 C, 11.5 F
Temp at 70%-13.5 C, 7.6 F
Temp at 75%-16.4 C, 2.5 F

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