Stem ginger ice cream
A delicious all-year-round ice cream. Easy to make no-churn stem ginger ice cream has gentle warming tones of ginger will that pair well with so many desserts.
Servings: 6
Equipment
- mixing bowls
- balloon whisk or wooden spoon
- saucepan
- spatula
- shallow freezer-proof container
Ingredients
- 4 egg yolks
- 1 tablespoon cornflour
- 100 g (3½oz) golden caster sugar
- 450 ml (¾pt) milk ideally full fat
- 300 ml (½pt) double cream (heavy cream)
- 5 pieces stem ginger chopped
- 4 tablespoon stem ginger syrup from the jar
Instructions
- Set the freezer to fast freeze. Combine 4 egg yolks, 1 tablespoon cornflour and 100g (3½oz) caster sugar together in a bowl, mix until smooth.
- Heat 450ml (¾pt) milk in a saucepan until almost boiling. Gradually pour the hot milk into the egg mixture, stirring all the time as you do so.
- Now return the egg and milk mixture to the rinsed out pan and cook over a low heat stirring constantly until thickened.
- Remove from the heat and pour the thickened custard back into a bowl and allow to cool stirring frequently to prevent a skin forming.
- When the custard has cooled completely, whip 300ml (½pt) cream in a large mixing bowl until standing in soft peaks. Add the cool custard, 5 pieces stem ginger, chopped ginger and 4 tablespoons ginger syrup. Mix until evenly combined.
- Pour into a shallow freezer proof container and chill for at least 2-3 hours before serving.
Notes
Store
Freeze for up to 4 months.
Cook's Tip
If you make your ice cream several days in advance of when you require it. Just before it has frozen solid scoop out of the shallow container and put into a deeper freezer-proof container. Cover the surface of the ice cream with a piece of baking parchment. Excluding the air from the surface of the ice cream helps the ice cream stay fresher for longer. To serve, place in the refrigerator for about 30 minutes before required to make scooping easier.