Ginger-Raspberry Swirl Ice Cream
- 6 large egg yolks
- 1 ½ cups whole milk
- 1 ½ cups heavy cream
- 3 tablespoons finely grated fresh ginger
- ¼ teaspoon fine sea salt
- ½ cup plus 2 tablespoons granulated sugar, divided
- ½ to ¾ cup seedless raspberry jam
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Ginger, fresh (3 tablespoons)
- Condiments
- Raspberry jam, seedless (1/2 cup)
- Cooking & Baking
- Granulated sugar (5/8 cup)
- Sea salt, fine (1/4 teaspoon)
- Dairy
- Heavy cream (1 1/2 cups)
- Whole milk (1 1/2 cups)
- Refrigerated
- Egg yolks, large (6)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published August 10, 2011 (1 year ago).
15 people saved this recipe.
