Sunday, May 9, 2010

Ginger Sake Ice Cream

The sake was so good in my pear sake sorbet that I had to try it with an ice cream. Ginger ice cream to be exact. I may have to make a sushi dinner just so I can end it with this.

Why have I not been adding alcohol to all my ice creams? Each bite melts like butter—even after it's been sitting in the freezer for a couple days. 


1 1/2 cups whole milk
1/2 sugar
5 egg yolks
1 tablespoon fresh ginger, sliced
1 cup heavy cream
1/2 cup sake

Combine milk, sugar, and sake in a saucepan over medium heat. Stir to dissolve the sugar. In a separate bowl, whip egg yolks. Just as the milk begins to simmer, add about half the mixture to the bowl of egg yolks half a cup at a time, stirring constantly. Slowly pour the egg yolk mixture back into the saucepan, stirring constantly. Keep stirring until a thick custard forms, coating the back of a spoon. Remove from heat. Pour custard through a sieve into a separate bowl to remove the ginger. Stir in cream and sake. Chill using an ice bath or refrigeration. When cold, add ice cream mix into ice maker and churn.


  1. Sounds delicious! I hope there are leftovers.

  2. Alcohol is great in Ice Cream. It keeps the ice cream from getting icy and very scoopable.

    The only can't share with kids! :)

  3. Katie, there are leftovers!

    Bao, good thing there are no kids around here! All the boozy ice cream I want!

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  5. what about ginger ?
    is not in the recipe explanation!