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Author Notes: My sister bought me an ice cream maker as a house warming present. I am pretty sure she also wanted me to enter my favorite flavor combination into the best ice cream contest. (Cardamon Lime). She let me borrow Jeni's Splendid Ice Creams at Home to get a start and I noticed Jeni had already created my flavor combo. This started me on the hunt for a flavor combo I love that wasn't already in the book. I often put sesame and ginger together in various sweet dishes (oatmeal, pie crust). Sesame was not an ingredient in any of Jeni's recipes so I was set with my flavor profile. To add a bit more sweetness and ginger flavor, I filled Anna's Ginger Span cookies with a ginger cream filling. If you don't want such a strong ginger flavor you could just crumble the cookies without filling them and swirl 3 Tbs light honey through it. Of course you can also use/make your own favorite ginger snap cookies. —meggrimes
Makes 1 quart
Sesame Ice Cream Base
- 1/3 cup clover honey
- 3 large eggs
- 1 cup milk
- 1/2 cup sesame tahini (I recommend Joyva in the tin can)
- 1 tablespoon cornstarch
- 2 tablespoons corn syrup
- 1 1/2 cups heavy cream
- 1 teaspoon vanilla extract
Ginger Cream Filled Ginger Snaps
- 20 Anna's Ginger Thin Cookies
- 1/2 cup powdered sugar
- 1 tablespoon clover honey
- 1 1/2 tablespoons unsalted butter
- 1/4 cup cold heavy cream
- 1 1/2 tablespoons minced candied ginger
- To make the ice cream base: In a medium mixing bowl beat the honey and corn syrup into the eggs until thickened and pale yellow. Set aside. MIx 2 tablespoons of the milk with cornstarch in a small bowl. Set aside. Slowly bring the milk to a simmer in a heavy medium saucepan. Once simmering slowly beat the hot milk into the egg and sugar mixture. Pour the mixture back into the pan and heat slowly over low heat until it is between 165-170 degrees. Remove from heat and mix in cornstarch slurry and the tahini. Once mixed pour through a strainer into a large clean bowl. Let cool slightly and then add in the heavy cream and vanilla. Cover and refrigerate until cold at least 3 hours.
- To make the cookie cream filling: Beat honey and butter on low together until smooth and creamy. Slowly beat in powdered sugar and then whipping cream. Increase speed to high to get a fluffily consistency. Slowly mix in the candied ginger.
- To make the ice cream: Stir chilled custard mixture. Then freeze based on your ice cream maker instructions. As the ice cream is freezing remove the cookies and break up each of them into about 8 pieces. Once the ice cream is done pack into an air tight container folding in the cookies pieces as you go. Press the ice cream with parchment paper and seal with an air tight lid. Freeze for at least 4 hours.
- This recipe was entered in the contest for Your Best Ice Cream
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