This ultra creamy and tangy ice cream is somehow indulgent and refreshing at the same time. Made with fresh limes, crystallized ginger and ginger beer, this recipe doesn't require an ice cream maker and can be made with a splash of vodka for an "adult" treat.
Author: Lauren Habermehl
14ouncessweetened condensed milk
2wholelimesjuiced and zested
1/2teaspoonpure vanilla extract
1/4cupcrystallized gingerfound in the spice aisle or bulk dry goods area typically
In a large mixing bowl, whisk together the condensed milk, ginger beer, vanilla, ground ginger, lime juice and zest in a large bowl. Mix in vodka, if using; set mixture aside.Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan and freeze, covered with foil, until thickened, about 1 hour. Remove, and swirl in the crystallized ginger with a spoon. cover and return to freezer until firm and scoopable, about 4 hours more (or overnight for best results).
Substitution Option: If you're someone who prefers a smooth ice cream, without any bits or chunks in it, you can swap the crystallized ginger for additional ground ginger. Add 1-2 teaspoons of ground ginger (adjust according to taste preference) so the ice cream still has plenty of ginger flavor.