A bold, fresh ginger ice cream with crunchy bits of orange infused honey-sesame brittle. This recipe uses Jeni's ice cream base. I use tapioca starch in place of corn starch and golden syrup in place of corn syrup, but they are interchangeable. I use raw, unfiltered honey for the brittle and ice cream as I think it gives the best flavor.
The brittle recipe makes more than what is needed for the ice cream, just use your imagination for the unused portion. —Jef
Test Kitchen Notes
This is a delightful ice cream that packs a wollop of flavor. I let this ice cream chill for about 16 hours and I loved the nice, gingery punch. The toasty sesame brittle is excellent with the ice cream. Watch it closely when baking, as mine took less than 25 minutes. There's lots of brittle leftover, so I guess I'll have to make some more ice cream. —Stephanie Bourgeois
Ginger Ice Cream
3 1/2 ounces
unpeeled ginger root
plus one teaspoon tapioca starch
fine sea salt
1 1/4 cups
heavy cream (plus extra to mix with tapioca starch)
honey or golden syrup (I prefer honey)
Cut ginger root into long strips and place in small saucepan. Add just enough water to cover the ginger and bring to a boil. Boil for 2 minutes and remove from heat. Drain the water.
Mix tapioca starch with just enough heavy cream to make a smooth slurry. Add the salt and mix. Set aside.
Combine ginger, milk, cream, sugar, and honey (or golden syrup) in 4 qt saucepan. Bring to a rolling boil at medium high heat and boil for 4 minutes. Remove from heat and whisk in tapioca starch slurry.
Return mixture to a boil and cook, stirring until the mixture is slightly thickened, about 1 minute. Remove from heat.
Pour the mixture into a 1-gallon Ziploc bag or 1-quart container and store in fridge for a minimum of 12 hours, or overnight. If you like a stronger ginger flavor, let it sit longer.
About an hour before churning your ice cream, make the brittle. Preheat oven to 350. LIne a baking sheet with silicone mat or parchment paper sprayed with cooking spray.
Pour honey into a small saucepan and warm, just until liquid. Remove from heat. Add orange zest and stir. Add sesame seeds and mix together until seeds are well coated. Pour mixture into pan and spread to about 1/4 inch thick. Bake for about 20 minutes, checking after 15 minutes; you want the seeds to turn golden brown. Take care to not over cook or the bottom will be dark (and not taste as good).
Let brittle cool. Break into small, pea-sized pieces while ice cream is churning, ready to add to ice cream. (I use about 3/4 cup for the ice cream, but use more or less depending on your preference.)
When ready to churn ice cream, pull out the ice cream base and pour through a fine sieve to strain out any small flecks of ginger peel. Churn ice cream until thick and creamy. Add in small pieces of the brittle while putting finished ice cream into storage container. Freeze ice cream in the coldest part of your freezer for at least 4 hours.