Ginger Ice Cream with Chocolate Sauce
ByPublished on October 28, 2011
Yield
Serves 4
Ingredients
1 pint vanilla ice cream3 tablespoons chopped crystalized ginger1 teaspoon grated orange zest½ cup heavy cream, or more as needed2 tablespoons light corn syrup2 tablespoons unsalted butterPinch table salt⅔ cup semisweet chocolate chips
Before You Begin
Regular vanilla ice cream can be quickly dressed up with the flavors of ginger and orange. Look for crystalized ginger in the spice aisle of the supermarket.
Instructions
- Transfer ice cream to medium bowl. Let stand at room temperature until soft, 5 to 15 minutes.
- Stir in ginger and orange zest. Place piece of plastic wrap directly on top of ice cream, and cover top of bowl tightly with another piece of plastic wrap. Freeze until ice cream is firm, at least 30 minutes.
- While ice cream is in freezer, bring 1/2 cup heavy cream, corn syrup, butter, and salt to boil in small saucepan over medium-high heat. Remove from heat and add chocolate chips while gently swirling saucepan. Cover and let stand until chocolate melts, about 5 minutes. Uncover and whisk gently until combined. If necessary, adjust consistency by stirring in another 1 or 2 tablespoons cream.
- Scoop ice cream into 4 individual bowls. Spoon warm chocolate sauce over each portion. Serve.
Yield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
Our simple Ginger Ice Cream with Chocolate Sauce recipe blends crystallized ginger into softened vanilla ice cream for a full ginger flavor and an appealing burst of chewy candied ginger. If the ice cream’s hard, soften it at room temperature for a few minutes before trying to stir. We made a quick chocolate sauce by adding semisweet chocolate chips to hot heavy cream—the heat was just enough to melt the chips smooth.
This is a members' feature.
0 Comments