I’m so excited to introduce you to my fabulous friend Kristin Appenbrink. Not only is she part of the amazing Brit + Co family, but she also makes the most delicious and creative ice creams, sorbets, and basically any frozen sweet treat you can imagine. I asked her to share some of her favorite ice cream recipes on The Kitchy Kitchen over the summer, so expect two scoops of awesome every month. For more delicious recipes, make sure to check out Kristin’s Blog, Belinder.
Photo Credit: Christine Han
Hi, Kitchy Kitchen readers! I’m Kristin Appenbrink, and you’ll see me popping up here once a month over the summer with a new ice cream recipe each time. I’ve been obsessed with ice cream for as long as I can remember, but only started making ice cream in 2010 when I bought an ice cream maker for my sister’s grad school graduation present and immediately decided I wanted one as well.
Since then I’ve done an ice cream blog for Real Simple (where I used to work), and I now have my own ice cream blog, belinder where I’ll be sharing new recipes each Tuesday. For non ice cream related things you can find me on Brit + Co where I am the editor.
To kick things off, I decided to go with my new favorite flavor ginger-lemon cookies and cream. I’ve been kicking around this flavor combination idea ever since trying the ginger-lemon sandwich cookies that I use in this recipe—who says cookies and cream has to be traditional? When I first made this recipe I left out the lemon zest, and it was just too ginger-y (something I never thought I’d say). Adding in the zest really balances both flavors and makes for a delicious ice cream.
Makes 1 quart
1 cup whole milk
2 cups heavy cream
2/3 cup sugar
1 teaspoon kosher salt
1 2-inch piece of ginger root, peeled and sliced
1 package ginger lemon sandwich cookies, crushed
zest of 1 lemon
Combine the milk and heavy cream in a 3-quart saucepan, and heat over medium heat. Stir in the sugar and salt. Continue stirring until the sugar is completely dissolved.
Bring the milk mixture to a boil. Once it is boiling, turn down the heat to a simmer, and cook for approximately 4 minutes. Add the sliced ginger to the milk mixture, and remove from heat. Cover with a tight-fitting lid and allow to steep for 25 minutes.
Once it is done steeping, strain the ginger out of the milk and discard them. Transfer the base to an airtight container and chill in the refrigerator for 2 hours or until it is cool to the touch.
Freeze the base in your ice cream maker according to the manufacturer’s instructions. Once the ice cream maker is done stir in the crushed ginger-lemon sandwich cookies and lemon zest. Transfer to a freezer-safe plastic or glass container, and freeze at least 4 hours before serving.