29 lines
1.2 KiB
Markdown
29 lines
1.2 KiB
Markdown
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# Ginger ice cream
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Recipe yields 4 servings
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### Ingredients
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* 500 milliliters milk
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* 250 milliliters double cream
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* 1 teaspoons ground ginger
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* 2 pieces vanilla pods, split and scraped
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* 6 pieces egg yolks
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* 100 grams caster sugar
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* 100 grams stem ginger (in syrup from a jar), diced
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### Directions
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Place the milk, cream, ginger powder and vanilla pods in a pan and heat gently over a low heat until it starts to steam, without even reaching a simmer. Remove from the heat and leave for 15 minutes to infuse.
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Place the egg yolks in a bowl with the sugar, vanilla seeds and stem ginger (and a little of the ginger syrup if you like), and whisk really well for 3-4 minutes. Pour in the infused milk and whisk well for 1 minute.
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Place back in the pan over a gentle heat, stirring with a wooden spoon, for 5-8 minutes until the mixture thickens enough to coat the back of a spoon. Pour this through a sieve into a clean bowl straightaway to cool down. Leave at room temperature for 5 minutes, stirring now and again, then place in the fridge to cool.
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Place the cooled custard mixture in an ice-cream machine to churn and set. Keep in the freezer until required.
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### Meta
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author: Tom Aikens Cooking
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tags: Ice Creams and Sorbets, Puddings and Desserts
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