Taste Buds magazine logo

Ginger and Mint Ice Cream

Ginger and Mint Ice Cream. Great served with apple & rhubarb crumble


  • 250ml double cream
  • 250ml whole milk
  • 2 or 3 large sprigs of mint
  • Small piece of fresh ginger
  • 50g caster sugar
  • 6 large egg yolks
  • 2 small pieces of stem ginger, chopped


  1. Pour the cream and milk into a saucepan. Peel the fresh ginger and roughly sllce. Add to the cream mix with the mint leaves and heat until nearly boiling. Take off the heat and allow the mint to infuse for 20 minutes.
  2. Using a food mixer, beat the sugar with the egg yolks until thick and pale.
  3. Strain the cream mix to remove the mint and ginger, then reheat.
  4. Beat the sugar and eggs again. Turn the mixer down to low speed then slowly pour in the hot cream. Mix for a couple more minutes.
  5. Pour the mixture into a clean saucepan and gently heat, stirring constantly until it thickens. Use a wooden spoon to stir. Test by coating the back of the spoon in the custard mix and swiping a finger across. The line should hold; if it begins to run, keep stirring.
  6. Remove from the heat and pour into a bowl. Allow the custard to cool. Stir through the chopped stem ginger and churn in an ice-cream machine until frozen.

Recipe by Jody Spencer

Taste Buds chef: Jody Spencer

About Taste Buds magazine

Taste Buds is published by We Make Magazines, a family-owned Devon company. Taste Buds is produced using Devon-based writers, chefs, photographers and sales team. It is printed on environmentally friendly paper.

… just like the food we write about, Taste Buds is lovingly made using the finest local ingredients!

Tell us what you think…

Taste Buds is your magazine. If you know of a business that you would like to share with other readers we would love to hear from you.

Publishing Enquiries
Jeff Cooper: 01626 871161

Editorial Enquiries
Jennie Cooper: 01626 871161

Advertising Enquiries
Julie Hutchins: 07843 621463

Prefer Print?

The MayJune 2020 issue of Taste Buds is out now