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Cooking with Chef Hermann: Honey Ginger Ice Cream with Grilled Peaches

Honey Ginger Ice Cream with Grilled Peaches


  • 1 2/3 C whole milk
  • ¼ C sugar
  • ½ tsp. salt
  • 5 large egg yolks
  • 1 ½ C heavy cream
  • 1/3 C honey
  • 3-4 tbsp. crystallized ginger, chopped fine


Combine milk and 2 tbsp. of the sugar and heat until simmering. Meanwhile, whisk together the remaining sugar and the egg yolks until pale.

Pour some of the hot milk into the egg yolk mixture to temper, then the rest of the milk. Whisk back into the sauce pan. Bring to a simmer and cook until custard coats the back of a spoon.

Strain the custard into a bowl set into another larger bowl with ice. Slowly add the honey, then the ginger and the heavy cream. Put bowls in cooler to chill for about four hours.

Pour the custard into an ice cream maker and churn. Top the ice cream with grilled peaches.