in the middle of all this uncertainty, ice cream is a necessity. our grocery lists are long enough without ice cream (and somehow i feel like we need more items now than before?? my parents go to the grocery store every other day, i swear -_-), and this ginger rose ice cream is the sort of cooking project that helps you bide the time but doesn’t take days (although this is the perfect time to embark on such a journey, as evidenced by the number of people looking up bread recipes these days). it’s a little spicy from the ginger, a little rose-y from the rosewater (gee, what a surprise), and a nod to the delicious version at mashti malone’s in la.
what’s no churn ice cream?
this recipe uses a no churn ice cream base, so the process is different than a churned ice cream (which is what you normally eat). normal, churned ice cream typically enlists an ice cream machine to mix air into the ice cream base (usually some mix of milk, cream, eggs and sugar) so it’s not one big dense block of frozen sweet dairy. no churn ice cream instead does not require an ice cream machine, and you whip the cream first, then fold it into sweetened condensed milk.
does no churn ice cream taste different than normal, churned ice cream?
yes. i find that the flavor of churned ice cream is fuller and richer, especially when i use melissa clark’s base (ie for these matcha popsicles with cherry rose compote!), which is a really tasty custard with plenty of egg yolks. but, when the ice cream is flavored beyond vanilla, i find that the differences between no churn and churned ice cream is a lot more minimal (ie in this ginger rose ice cream).
what is the texture of no churn ice cream?
the same as the texture of churned ice cream! creamy and dense, without any ice crystals (make sure to close your container completely when you’re freezing your ice cream).
if you tend to like softer ice cream in general, i’d recommend either 1) freezing the ice cream for a shorter amount of time, or 2) adding a bit of alcohol, because alcohol has a very low freezing point and won’t freeze in your home freezer. i will caveat this with a few points: i wouldn’t recommending adding more than 1/4 cup to 1 batch of this base, because you do want your ice cream to solidify. i’d also recommend using something fairly flavorless, like gin or vodka, rather than a darker, stronger liquor because you don’t want to mask the rosewater and ginger flavors.
1 year ago: toasted black sesame latte | pineapple green tea slushie
2 years ago: vegetable barley bowl with coconut curry sauce | caramelized white chocolate cupcakes with strawberry buttercream
3 years ago: swiss chard and sweet potato gratin | palmiers
4 years ago: alton brown’s pancakes | creamy coconut milk chicken adobo
5 years ago: smashburger, san jose (westgate) | angel food cake trifles with chocolate mousse
6 years ago: garlic and rosemary infused penne with chickpeas | mini brown butter, coconut and raspberry cakes
- 14 oz canned sweetened condensed milk
- 2 tsp rosewater
- 2 T ground ginger
- 2 cups heavy cream cold
In a large bowl, mix the sweetened condensed milk, rosewater and ginger until homogeneous.
In a cold, medium bowl, whip the heavy cream until stiff peaks form, 5-10 minutes.
Add a spoonful of the whipped cream to the sweetened condensed milk, and mix until combined. This will make mixing the sweetened condensed milk into the whipped cream easier.
Add the remaining whipped cream to the sweetened condensed milk. Fold the whipped cream into the sweetened condensed milk just until there's not many lumps left, trying not to deflate the air in the whipped cream too much.
Transfer the ice cream to another container, cover, and freeze for at least 6 hours, up to 2 weeks.