Lemon Ginger No-Churn Ice Cream
Servings: Makes 1 quart (about 16 scoops)
2 large (60g) egg whites
¼ teaspoon cream of tartar
¼ cup (54g) crystallized ginger
¾ cup (150g) superfine sugar (see Note)
¾ teaspoon lemon zest, finely chopped
6 tablespoons (95g) freshly squeezed and strained lemon juice (from about 2 lemons)
½ cup (118mL) heavy cream
¼ cup (54 grams) plain full fat Greek yogurt
1. 30 minutes to 1 hour ahead, weigh or measure the egg whites and cream of tartar into a stand mixer bowl. Cover the bowl. In a food processor, process the ginger with the sugar until the ginger is in very small pieces. Alternatively, chop it with a knife and mix it with the sugar.
2. In a medium saucepan, with a silicone spatula, stir together the ginger sugar, lemon zest and lemon juice. Continue stirring over medium heat until it comes to a boil, then lower the heat and simmer for 5 minutes. An instant-read thermometer should read 228°F.
3. While the syrup is simmering, in the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar until stiff peaks form when the beater is raised.
4. With the mixer on low speed, add the hot syrup to the egg whites, avoiding the whisk. Increase the speed to high and beat until very thick, 7 to 10 minutes. (It will be very soupy at first; it will take several minutes before it begins to thicken into a meringue). Scrape the meringue into a large bowl. Without rinsing the stand mixer bowl, add the cream and whip it to soft peaks.
5. Detach the whisk attachment and use it to gently fold the yogurt into the whipped cream. Scrape this mixture into the meringue and continue folding with the whisk until evenly incorporated, then use a large silicone spatula to reach to the bottom of the bowl.
6. Transfer the mixture to a covered storage container. Press a piece of plastic wrap on the surface of the ice cream, cover the container, and allow the ice cream to firm in the freezer for at least 6 hours before serving (or 3 hours if you like it the consistency of soft serve). Store the ice cream in a covered storage container in the freezer for up to 1 week.
Note: If you process the sugar with the crystallized ginger, you can use regular granulated sugar.
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