Stem Ginger Ice Cream.

Stem Ginger Ice Cream.

Equipment:

2litre capacity loaf tin lined with baking paper.

The ginger flavour comes through very well but still very subtle. I think even if you are not that keen on ginger, you'd still like this delicious and aromatic ice cream.

I was asked if I knew how to make stem ginger ice cream, I said "I would probably be able to figure it out". I am very happy with the way this has turned out, the person who raised the question said he preferred it to the artisan stem ginger ice cream he had at the seaside.

       Ice-cream.

In a large heatproof bowl, put in,

-6 egg yolks,

-180g caster sugar,

-vanilla bean paste,

-pinch of salt.

Whisk to combine. Leave aside.

In a large saucepan, put in

-350g stem ginger with syrup (put in both syrup and ginger pieces),

-400ml double cream,

-300ml full fat milk.

Leave to infuse for 30 minutes or so.

Bring to almost boiling on gentle heat.

Fish out the ginger pieces with a slotted spoon. Leave aside.

Add

-1/2 cup of hot milk to 

-egg yolk mixture.

You need to be whisking all the time. Continue to add hot milk this way until at least 2 cups of milk have been used. This is to stop the egg mixture curdling. Then add the liquid, all at once.

Return the mixture to the saucepan, cook on low heat for 10 minutes or until the mixture has thickened.

Leave the custard to cool down in the sink filled with cold water.

Chop 100g stem ginger and add to the custard.

Then transfer into the prepared dish. 

Freeze for 2 hours.

      Cream mixture.

 In a bowl, put in 

-250g mascarpone, with

-200ml double cream.

Stir together. Refrigerate until needed.

       After 2 hours. 

Use an electric mixer to beat,

-ice cream to get rid of ice crystals, add

-cream mixture, beat  to combine.

Spoon into the tin.

Freeze overnight.