Brown Sugar Ice Cream with Ginger/Caramel Swirl
Cuisine: American
Author: Kitchens
Prep time: 30 mins
Cook time: 3 hours
Total time: 3 hours 30 mins
Adapted from Sweet Cream and Sugar Cones: 90 Recipes for Making Your Own Ice Cream and Frozen Treats from Bi-Rite Creamery by Kris Hoogerhyde, Anne Walker, and Dabney Gough
Brown sugar ice cream
  • 5 large egg yolks
  • 1/2 Cup dark brown sugar
  • 1 3/4 Cups heavy cream
  • 3/4 Cup 1 percent or 2 percent milk
  • 1/4 teaspoon kosher salt
Ginger/caramel swirl
  • 1 Cup granulated sugar
  • 3/4 Cup heavy cream
  • 1 teaspoon jarred ginger spread (see note below)
  • 1/8 teaspoon kosher salt
Brown sugar ice cream
  1. Whisk yolks just to break up in medium bowl; whisk in 1/4 cup sugar; reserve.
  2. Bring cream, milk, salt, and remaining 1/4 cup sugar just to a simmer in heavy nonreactive saucepan set over medium-high heat; reduce heat to medium; gradually add some of hot cream mixture into egg mixture, whisking constantly; add back to cream mixture in saucepan, whisking constantly; cook, stirring constantly with heatproof spatula, until mixture has thickened, coats the back of spatula, and holds a line when you run your finger across spatula (1 to 2 minutes); remove from heat; strain through fine chinois into clean bowl set in ice-water bath; cool, stirring occasionally; remove from ice-water bath; cover with plastic wrap; reserve in refrigerator 2 hours or overnight.
Ginger/caramel swirl
  1. Heat sugar in heavy-bottomed saucepan set over medium-high heat, shaking pan occasionally once sugar has melted around the edges and is starting to turn amber in places, until dark mahogany; remove from heat; immediately but gradually whisk in cream (be careful; mixture with sputter and will be extremely hot); stir in ginger spread and salt; cool; reserve.
  2. Place custard base in ice cream maker; process according to manufacturer's directions; place ice cream in airtight container by the scoopful, drizzling in about 6 Tablespoons caramel after every few scoops; when all ice cream is in container; gently swirl with chopstick or butter knife; freeze for at least 4 hours.
From the Authors: Ginger spread is a sweetened jarred (or canned) product that offers a potent gingery punch without any bitterness and won't cause milk to curdle. Because it’s completely smooth, there's no need to strain the final sauce.
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