1.2 KiB
Ginger ice cream
Recipe yields 4 servings
Ingredients
- 500 milliliters milk
- 250 milliliters double cream
- 1 teaspoons ground ginger
- 2 pieces vanilla pods, split and scraped
- 6 pieces egg yolks
- 100 grams caster sugar
- 100 grams stem ginger (in syrup from a jar), diced
Directions
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.
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.
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.
Place the cooled custard mixture in an ice-cream machine to churn and set. Keep in the freezer until required.
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author: Tom Aikens Cooking
tags: Ice Creams and Sorbets, Puddings and Desserts