Coconut Ginger Ice Cream

As we delve into long hours of work, a pint of ice-cream is always by our side for support and what better than coconut to #BeatTheHeat this summer. Amalgamating the soothing coconut and pungent ginger, the DSSC Kitchen was put to test and the result was a glorious flavour boasting of balance and perfection.


Prep Time: 2 hours + 4 hours refrigeration

Caters To: 4 gobblers

Challenge Level: Intermediate

From the Pantry:

  • 400ml coconut milk
  • ½ cup whole milk
  • 2 tbsp fresh ginger, minced
  • 4 egg yolks
  • ⅓ cup castor sugar
  • ½ cup heavy cream
  • 2 tbsp rum (so that the ice cream remains creamy when frozen)

Cook Away:

  1. Add coconut milk, whole milk, and minced ginger in a saucepan and bring to a simmer for 1 minute.
  2. In a large bowl, whisk together egg yolks and sugar.
  3. Add 1/2 of the coconut milk mixture to the eggs, whisking constantly till it comes together.
  4. Place the bowl with the egg mixture over a double boiler and slowly add the remaining coconut milk mixture, whisking constantly.
  5. Cook until the mix thickens and coats the back of a spoon, stirring regularly.
  6. Once the custard thickens, remove from heat and let cool in the refrigerator. Do not freeze.
  7. Once chilled, strain the mixture over a sieve to get rid of the ginger, then whisk in the cream and rum.
  8. Pour into an ice cream maker and churn for 40 minutes before freezing.
  9. Freeze for a minimum of 4 hours or overnight.

Best enjoyed in summer, though we won’t say no to a scoop or three in December either.


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