With the arrival of summer comes my NEED to make ice cream. I am way overdue to include an ice cream recipe. I was shocked to realize my last ice cream was posted just over a year ago. Well good news…I made 3 ice creams last weekend, 2 of which are quite exotic in flavor. Here is the first one, a Kaffir Lime Ginger and Gin Ice Cream, and keep an eye out for the other two recipes coming soon.

Kaffir Lime Ginger and Gin Ice Cream 1

True I did just post a Lemonade Iced Tea Sorbet recently, but it is not the same as an unctuous frozen custard. But what favor should I make? Following a shopping spree in Chinatown I was left with an abundance of fresh kaffir lime leaves. One can usually find them at your nearest Asian market.

The kaffir lime leaves have a distinctively double leaf shape and they are extremely fragrant when added to pastes, soups, stews or steamed dishes. I also like to add a bruised leaf to a pitcher of water. Actually just gently chewing the leaf is good too.


As I was searching for recipes that use these leaves I came across this most fragrant looking ice cream recipe. I did slightly modify it by cutting the sugar a bit and the salt. I like to consider myself an ice cream snob and I favor exotic concoctions. I have made some really weird ones, resulting in as many fails and successes.

Kaffir Lime Ginger and Gin Ice Cream 2

This kaffir ice cream, I really must say, is in the top 3 of the best ice cream flavors I have ever enjoyed. Seriously, it is very addictive!

What is the most unusual ice cream flavor you have ever tried?

Kaffir Lime Ginger and Gin Ice Cream

Servings 6 to 8 portions


  • 1 1/2 cups 25% cream
  • 1 1/2 cups whole milk
  • 20 kaffir lime leaves bruised slightly
  • 2 inches ginger thinly sliced
  • 6 egg yolks
  • 1/2 cup sugar
  • 5 tablespoons gin
  • 1 teaspoon rosewater optional
  • a good pinch of salt


  • Combine cream and milk in a medium saucepan. Add the leaves and ginger, and place over a medium-high heat. Bring to a boil, remove from heat, cover and let it steep for 40 minutes. Strainer out the leaves and ginger.
  • Whisk well the egg yolks, sugar and salt together until light in color and thick. Add a bit of the steeped mixture to the egg yolks, whisking constantly, to temper. Add the eggs to the mixture in the saucepan. On a low heat cook while stirring and scrapping the bottom until it coats the back of a wooden spoon. Stir in gin and rosewater.
  • Chill completely in refrigerator. Pour mixture into an ice-cream maker and freeze according to manufacturer's manual. Place in a covered container and freeze until firm.