[Go straight to the recipe]
I’ve been mulling over this recipe for more than a year now, ever since my former boss Sarah introduced me to Carr’s Ginger Lemon Creme cookies. Ginger and lemon make such a good pair, and that’s because ginger actually has some lemon-flavored citral in its oil. I love this description of ginger from The Flavour Thesaurus by Niki Segnit: “In general, fresh ginger is lemony, woody, and earthy, with a kick of heat.” With that description, it’s no surprise that lemon and ginger pair exceptionally well.
The ginger-infused base of this ice cream is pretty strong, and it wasn’t until I did a taste-test that I decided to add the lemon zest to the recipe. It’s amazing what a difference that bright lemon flavor made. While this hasn’t surpassed mint chocolate chip, I do think it’s my favorite new flavor that I’ve come up with recently.
Give it a try and let me know what you think.
Ginger-Lemon Cookies and Cream
makes 1 quart
1 cup whole milk
2 cups heavy cream
2/3 cup sugar
1 teaspoon Kosher salt
1 2-inch piece of ginger root, peeled and sliced
1 package ginger lemon sandwich cookies, crushed
zest of 1 lemon
1. Combine milk and heavy cream in a 3-quart saucepan, and heat over medium heat.
2. Stir in sugar and salt. Continue to stir until the sugar is completely dissolved.
3. Bring mixture to a boil. Turn down to a simmer, and cook for approximately 4 minutes.
4. Stir in ginger slices and remove from heat. Allow to steep for 25 minutes.
5. Strain out ginger slices and discard.
6. Chill the base in the refrigerator for at least 2 hours.
7. Freeze the base in your ice cream maker according to the manufacturers instructions.
8. Mix in crushed ginger-lemon sandwich cookies and lemon zest.
9. Transfer to a freezer-safe plastic or glass container, and freeze at least 4 hours before serving.