Ginger Custard

This custard makes both beautiful ice cream or a thick pouring custard to pair with any number of cakes or pies.

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450 ml heavy cream
150 ml whole milk
1/4 cup candied ginger, minced
1/2 tsp ground ginger
1/2 tsp vanilla
120 g sugar
6 egg yolks


  1. Heat the cream, milk, vanilla, and gingers until the dairy is steaming but not boiling
  2. When the dairy is hot, combine the yolks and sugar and whisk until evenly combined
  3. With a ladle slowly drizzle the hot dairy into the eggs while whisking vigorously to temper the yolks
  4. Add enough dairy until the eggs are liquid-y and warm to the touch
  5. Pour the egg base into the rest of the dairy, whisking the whole time
  6. Cook the custard, over low heat, while stirring continuously until the custard is thick and holds the line when a finger is dragged across the back of the spoon
  7. Transfer to a bowl
  8. Cover with plastic wrap, pushing the plastic into the custard to prevent a skin from forming, and cool completely