A while back, I got rid of the Google search engine on my website, which, instead of leading people to the actual recipes that they (and I) were searching for, scores of useless Google ads covered more than half of the page of results.
Hi! Big fan! Sorry for my broken english. I like ginger ice cream with strong ginger flavor. I use to boil a lot of ginger slices for some minutes, then I use the blender to process the ginger and the water, then I pass the mixture through a fine sieve. I try not to use much watet.
Hi David, I’ve been following your work for a while (I first found you several years ago by Googling for poached pears) and always enjoy your perspective and your well-written recipes. Just wanted to let you know I made the white chocolate ginger ice cream for this year’s big thanksgiving dinner at my sister’s house, and it was a big hit with everyone. Really appreciate what you do!
fingers crossed you see this on Thanksgiving day as I'm scrambling to prep this to bring to a friends table. I was hoping to use my kitchen aid ice cream maker attachment for this but unclear to me if that is the last step and how long?
The last step is "Chill mixture thoroughly, then freeze in your ice cream maker according to the manufacturer’s instructions."
That means to get the mixture chilled (cold) which you can either do in the refrigerator or over an ice bath, prior to churning. The shorter the churning time, the smoother your ice cream will be but the added cream and white chocolate lowers the custard temperature so you could churn it right away if you're in a hurry.
Hi David, I'd love to hear how you go with the machine after you've had it a little while. I've been lucky enough to own the same model for a few years and it's given me a lot of ice cream making joy alongside your recipes. Your ginger and white chocolate recipe is a firm favourite and so delicious with stone fruit as Australia comes into summer
Hi David, I always learn something interesting from your posts. Today, it was about the ginger enzyme zingibain. I'm also now coveting your new ice cream maker.
Hi David. I’ve been researching ice cream machines as I’m sick of my ‘freeze the bowl first’ one I currently have that doesn’t cut the mustard so to speak.
I live in Australia and we have Breville not Sage. I saw the Breville one on Amazon … I guess I’m asking having used yours for a time would you still recommend it? It’s expensive so I don’t want to end up with a lemon!!
Hi Lindsey, I'm in Australia and have owned my Breville smart scoop for about 8 years now and I've never had any trouble with it. It's a great machine. I was able to purchase mine at a factory outlet which reduce the price. ☺️
I've only used mine about 5 times but so far it's been great. Wirecutter (NYT) did a write-up of ice cream freezers and felt the Breville was too expensive for what it offered and made some other recommendations. The article is here (although may be behind a paywall): https://www.nytimes.com/wirecutter/reviews/best-ice-cream-maker/
I used to buy a lot of cookbooks, only to have them sit on my shelf most of the time. So I quit for quite awhile, especially given the wealth of recipes on the web. But I made an exception for The Perfect Scoop, and I'm so glad I did. Every recipe has been a winner, and I've made perhaps 10 so far. So your cookbook, unlike so many, stays out all the time! This one sounds divine. Thank you, David!
Is it possible to make this as a Philadelphia-style ice cream instead of a custard type? We like our ice cream to be hard, and I dislike custard and seem to be able to taste the egginess in the ice cream. I've taken a few of your Perfect Scoop recipes and just left out the egg part, and it has suited us.
I had ginger ice cream in Hobart at the harbor. It was so good.
Yes, you could. Philadelphia-style ice creams often benefit from a bit of alcohol; since they don't have eggs and are lower in fat, a little alcohol (up to 3 tablespoons) makes them more scoopable, but it's not obligatory ; )
I’m gearing up to make a couple of batches of my recipe for a knock-off version of the William-Sonoma peppermint bark. I usually use either Guittard, Lindt or Valrhona white chocolate (depending on what’s available). do you have a preferred one that’s available in the US?
I don't know what's widely available in the U.S. Valrhona (French) white chocolate is very good, and Guittard chocolates are reliably good, although I haven't tried their white chocolate in a while since we don't get it in France. Askinosie makes an excellent white chocolate bar with goat milk ... but are priced more for eating, rather than for melting into ice cream: https://askinosie.com/products/white-chocolate-bar
Hi! Big fan! Sorry for my broken english. I like ginger ice cream with strong ginger flavor. I use to boil a lot of ginger slices for some minutes, then I use the blender to process the ginger and the water, then I pass the mixture through a fine sieve. I try not to use much watet.
Hi David, I’ve been following your work for a while (I first found you several years ago by Googling for poached pears) and always enjoy your perspective and your well-written recipes. Just wanted to let you know I made the white chocolate ginger ice cream for this year’s big thanksgiving dinner at my sister’s house, and it was a big hit with everyone. Really appreciate what you do!
Happy everyone liked it! Thanks for your kind words : )
Can you tell us which model of the Sage ice cream makers you chose?
I think they only make one, but it's this one (The Smart Scoop): https://www.sageappliances.com/eu/fr/products/ice-cream.html
fingers crossed you see this on Thanksgiving day as I'm scrambling to prep this to bring to a friends table. I was hoping to use my kitchen aid ice cream maker attachment for this but unclear to me if that is the last step and how long?
The last step is "Chill mixture thoroughly, then freeze in your ice cream maker according to the manufacturer’s instructions."
That means to get the mixture chilled (cold) which you can either do in the refrigerator or over an ice bath, prior to churning. The shorter the churning time, the smoother your ice cream will be but the added cream and white chocolate lowers the custard temperature so you could churn it right away if you're in a hurry.
Hi David, I'd love to hear how you go with the machine after you've had it a little while. I've been lucky enough to own the same model for a few years and it's given me a lot of ice cream making joy alongside your recipes. Your ginger and white chocolate recipe is a firm favourite and so delicious with stone fruit as Australia comes into summer
Hi David, I always learn something interesting from your posts. Today, it was about the ginger enzyme zingibain. I'm also now coveting your new ice cream maker.
Cardamom is an ancient remedy that may have many medicinal properties.
It may lower blood pressure, improve breathing and aid weight loss.
But best of all it takes a Pear and Ginger Crisp to the next level!
Burlap & Barrel also sells ground cardamom pods, which are easy to use as well.
https://www.burlapandbarrel.com/products/ground-cloud-forest-cardamom
It's such a great flavor!
I love white chocolate. I have a hard time finding good white chocolate in the states. What brand(s) do you use in the US?
I love white chocolate too. Lindt makes a great white chocolate and it’s readily available!
I mentioned a few in a previous comment : )
https://open.substack.com/pub/davidlebovitz/p/white-chocolate-ginger-ice-cream?r=3dity&utm_campaign=comment-list-share-cta&utm_medium=web&comments=true&commentId=44082337
Thanks! Didn’t read through all the comments 😄
thanks okay...always happy to talk about chocolate : )
Hi David. I’ve been researching ice cream machines as I’m sick of my ‘freeze the bowl first’ one I currently have that doesn’t cut the mustard so to speak.
I live in Australia and we have Breville not Sage. I saw the Breville one on Amazon … I guess I’m asking having used yours for a time would you still recommend it? It’s expensive so I don’t want to end up with a lemon!!
Hi Lindsey, I'm in Australia and have owned my Breville smart scoop for about 8 years now and I've never had any trouble with it. It's a great machine. I was able to purchase mine at a factory outlet which reduce the price. ☺️
Thanks Jacqueline. I think I’ll go ahead. I Appreciate your feedback. 💐
Thank you! 💐
I've only used mine about 5 times but so far it's been great. Wirecutter (NYT) did a write-up of ice cream freezers and felt the Breville was too expensive for what it offered and made some other recommendations. The article is here (although may be behind a paywall): https://www.nytimes.com/wirecutter/reviews/best-ice-cream-maker/
I used to buy a lot of cookbooks, only to have them sit on my shelf most of the time. So I quit for quite awhile, especially given the wealth of recipes on the web. But I made an exception for The Perfect Scoop, and I'm so glad I did. Every recipe has been a winner, and I've made perhaps 10 so far. So your cookbook, unlike so many, stays out all the time! This one sounds divine. Thank you, David!
Glad you like the book! : )
That looks fantastic!! Yum!!!
Did you give your old ice cream maker to Emily? She proudly featured her new hand-me-down on this week's post.
Is it possible to make this as a Philadelphia-style ice cream instead of a custard type? We like our ice cream to be hard, and I dislike custard and seem to be able to taste the egginess in the ice cream. I've taken a few of your Perfect Scoop recipes and just left out the egg part, and it has suited us.
I had ginger ice cream in Hobart at the harbor. It was so good.
Yes, you could. Philadelphia-style ice creams often benefit from a bit of alcohol; since they don't have eggs and are lower in fat, a little alcohol (up to 3 tablespoons) makes them more scoopable, but it's not obligatory ; )
Mmmmmmmmmm
I switched to Duck Duck Go as my default search engine a while ago, and your recipes usually come up at the top— and no ads.
I’m gearing up to make a couple of batches of my recipe for a knock-off version of the William-Sonoma peppermint bark. I usually use either Guittard, Lindt or Valrhona white chocolate (depending on what’s available). do you have a preferred one that’s available in the US?
I don't know what's widely available in the U.S. Valrhona (French) white chocolate is very good, and Guittard chocolates are reliably good, although I haven't tried their white chocolate in a while since we don't get it in France. Askinosie makes an excellent white chocolate bar with goat milk ... but are priced more for eating, rather than for melting into ice cream: https://askinosie.com/products/white-chocolate-bar
Thanks!