Ginger Ice Cream
50 min
This is a custard-based ice cream flavoured with crystallised stem ginger. It's creamy and super-delicious. Enjoy this summer dessert anytime of the year.
annef
9 people made this
Ingredients
Serves: 8
- 1 litre full fat milk (raw milk is preferred, boil for 5 minutes before using)
- 10 egg yolks
- 100g creme fraiche
- 200g crystallised stem ginger, finely chopped
- 200g caster sugar
- a few raspberries for decoration
Method
Prep:15min ›
Cook:5min ›
Extra time:30min freezing ›
Ready in:50min
- Bring the milk and creme fraiche to the boil in a saucepan.
- In a bowl, combine egg yolks with sugar and whisk with an electric mixer until fluffy and pale.
- Remove the milk mixture from heat, then gradually add the egg yolk mixture. (The egg yolks should not cook!)
- Cook the mixture over low heat stirring constantly with a wooden spoon.
- Once the mixture coats a spoon, remove from heat and leave to cool.
- Add the ginger to the mixture.
- Pour into the ice cream maker and then turn it on and mix for at least 30 minutes. Transfer to a bowl and put in the freezer.
