Immunity boosting ginger ice cream recipe - a healthy source of Vitami – fightershots

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Immunity boosting ginger ice cream recipe - a healthy source of Vitamin D

Are you looking to support your immunity and increase the intake of calcium, magnesium and potassium as well as a very much needed, Vitamin D?


For those who additionally enjoy an occasional fleck of ginger warming the back of the throat we have a super healthy ginger ice cream recipe.

The source of Vitamin D in this recipe are egg yolks. Latest research from Australian Eggs found an average serve of 2 eggs yolks provides a substantial portion of the recommended dietary vitamin D intake. Eggs are one of the highest natural sources of vitamin D.

Just remember to buy the organic and free range eggs as they contain more vitamin D than eggs from hens kept in barns!




Preparation time: 30 minutes
Chilling time: 6.5 hours
SERVINGS: 3 to 4 servings (makes about 500ml)


  • 1/2 cup heavy cream
  • 3/4 cups half and half cream (10-12% fat content)
  • large egg yolks
  • 1/4 cup honey
  • pinch salt
  • 2 tablespoons peeled, very finely grated fresh ginger



  • Place 1/2 cups of heavy cream and 1/4 cup of the half and half cream in a heat-proof bowl and place a fine mesh strainer over the bowl. Set aside. Place the 2 egg yolks in a medium bowl and set aside.
  • In a medium saucepan, warm theremaining 1/2 cup of half and half cream, honey and salt over a medium flame, swirling the pot occasionally until the mixture is steaming and small bubbles form on the bottom of the pan, for about 5 minutes.
  • Pour the hot half and half mixture into the yolks, whisking constantly. Return the mixture to the pot, place over a low flame, and cook, stirring constantly with a heat-proof spatula, until the mixture begins to stick (it should measure 75ºC on an instant-read thermometer).
  • Immediately remove the pot from the heat and pour the hot custard through the strainer and into the cold cream mixture. Stir in the grated ginger and its juice, and chill for at least 4 hours.
  • Place the ice cream base in the freezer for 20-30 minutes to get it really cold, stirring it every 10 minutes (this will make for a smoother ice cream). Spin the ice cream in an ice cream maker until it is the consistency of a thick milkshake. Transfer the ice cream to a storage container.
  • Top tip from our friend Cheryl Muir (Relationship Expert at "If I'm indulging in an ice cream, I often pimp it up with a spice and a seed, like cinnamon and cacao, or sunflower seeds, slivered almonds and chia seeds. I don't count it as healthy or contributing to 5-a-day per say, but rather I see it as a way to enjoy something delicious and add a nutritional boost to it at the same time. My favourite combo right now is an ice cream topped with cinnamon, chia seeds and slivered almonds. For extra indulgence, I add a high-quality maple syrup (this is more for taste, than health benefits!)"

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