Stem Ginger Ice Cream

by Sam Bilton on June 28, 2013 No comments

IceCream-018I first made this ice cream to go with the Rhubarb & Gingerbread Crumble recipe I posted last week. Whilst I like a good vanilla ice cream as much as the next person I adore experimenting with different flavours (camembert ice cream being a prime example). Ginger gives this ice cream a citrussy warmth but it’s also delightfully refreshing.

Ingredients

  • 300ml single cream
  • 2.5cm piece of fresh root ginger, peeled and cut in half
  • 1 clove
  • 2.5cm piece of cinnamon stick
  • 5cm strip of orange zest
  • 4 large egg yolks*
  • 50g caster sugar
  • 1tsp cornflour
  • 2tsp ground ginger
  • 4 pieces of stem ginger in syrup, finely chopped
  • 300ml double cream
  • 2 tbsp ginger syrup (from the above)

* I’m going to post a delicious recipe soon on how to us the egg whites.

Method

  1.  Place the single cream in a small saucepan. Stud one half of the fresh root ginger with the clove and finely chop the other half. Add the chopped and clove studded ginger to the cream along with the cinnamon stick and orange zest. Heat the cream until almost boiling then leave to infuse for at least one hour.
  2. Strain the cream and discard the ginger, clove, cinnamon and zest. Reheat the cream until it reaches boiling point again. Meanwhile, beat the egg yolks with the caster sugar, cornflour and ground ginger until pale and fluffy. Gradually add the hot cream. Return to the pan and gently heat, stirring constantly, until the custard has thickened. Transfer to a bowl and cool as quickly as possible. Refrigerate until required.
  3. Whip the double cream and ginger syrup together until thick and floppy. Fold the cream and chopped stem ginger into the custard base. Churn in an ice cream maker according to the manufacturers instructions. When frozen transfer to a suitable container (1 litre capacity should do it) then place in the freezer until required.

I’m not going to lie. An ice cream machine makes this process really easy. If you don’t have an ice cream machine could transfer the unfrozen mixture to a container, placing it straight into the freezer, then whisking it again every 1-2 hours to help prevent ice crystals from forming. You will need to repeat this at least three times.

Sam BiltonStem Ginger Ice Cream

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