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Jul 23, 2012 08:23 AM

Ice cream challenge summer: double ginger amazingness

Some of you may remember my peach ice cream disappointment from last week. Although ice cream never exactly gets thrown out around here, my attempt at roasted peach and rum ice cream was not a success. I found it greasy and heavy and it just didn't have much of the fresh peachiness I was hoping for. So there will be another stab at peach before the season is over - most likely a non-roasted Philadelphia style ice cream. Without rum.

In the complete other hand, this week's double ginger ice cream was beyond perfection. Probably in the running for top spot along with the fresh mint with chocolate crackles. The ginger ice cream base was creamy and gingery and the bits of crystallized ginger were fantastic. For anyone who would like to make it, there recipe is here: Next time I make it, I will chop the ginger finely, not slice it, before infusing the cream for a slightly stronger hit of ginger in the base. Other than that, the recipe is perfect.

Next up: roasted marshmallow with chocolate crackles.

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  1. Instead of chopping or fine slicing the ginger, why not grate it with a fine grater or rasp? You might want to reduce the amount of fresh ginger, though, because grating gets so much more ginger flavour out.

    1 Reply
    1. re: shallots

      Yeah thought of that. Maybe I should do that next time. It really is a fantastic ice cream.

    2. I have almost no sweet tooth at all but double ginger ice cream sounds wonderful. Thank you for the link.

      1. Bookmarked! I've made several of David Lebovitz's ice cream recipes with great success. I recently made goat cheese ice cream with roasted cherries from Epicurious and really enjoyed it!

        1. ... my attempt at roasted peach and rum ice cream was not a success. I found it greasy and heavy and it just didn't have much of the fresh peachiness I was hoping for.


          I am curious why this happened? I've made roasted peach ice cream many many times and have never found it to be "greasy". Did you roast the peaches with oil? I just do quartering the peaches and popping them in the oven, or on the grill.

          6 Replies
          1. re: ipsedixit

            I was wondering about the "greasy" aspect as well. I grew up surrounded by peach orchards, so I'm beyond picky, but honestly, I don't think peaches should be cooked. Yes...I've eaten a lot of peach cobbler in my time, but I still think you loose a tremendous amount of the beauty of the peach when you cook it. (or can it...shudder)

            When my family makes ice cream, it's just a cooked custard base, dairy, pureed peaches and sugar.

            1. re: danna

              I agree with about fresh peaces -- absolutely love them (have a peach tree in my backyard).

              That said, roasting or grilling them adds a depth and dimension that's different than what you would find from fresh fruit. Not saying it is necessarily better, but just different.

              As they say, "variety is the spice of life" right? Cheers!

              1. re: ipsedixit

                point well taken, roasted tomatoes I suppose an example. Nothing in the world better than a fresh tomato...but roasted ones certainly delicious as well!

            2. re: ipsedixit

              I can't explain the greasiness. There may have been some kind of issue with the cooked custard base. If that was the problem, then it really has nothing to do with the peaches - just a coincidence. Which is possible. All my other custard based ice creams have turned out well so I may have overcooked or something. Whatever. In any case, though, I didn't love the roasted peach flavour in the ice cream. It lost the freshness - obviously - and went flat on me. So next time it's uncooked all the way.

              1. re: Nyleve

                how are you planning to make the roasted marshmallow flavor? (this is why I don't buy an ice cream would become an obsession)

                1. re: danna

                  I actually don't know yet. Heh. Will figure this out.

                  And yes, I think it's become an obsession.