Ginger ice cream

Ginger ice cream

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

This ice cream is made with a mousse base.

Ingredients

Quantity Ingredient
85g granulated sugar
150ml water
600ml double cream
4 pieces preserved stem ginger in syrup, drained
4 egg yolks
2 teaspoons ground ginger

Method

  1. Put the sugar and water into a small heavy-based saucepan over a low heat and carefully dissolve the sugar. Lightly whisk the double cream and cut the ginger into julienne.
  2. When the sugar has dissolved, bring the syrup to a simmer for about 4–5 minutes, until it registers 104ºC on a sugar thermometer and a little of the syrup rubbed between your thumb and finger has a ‘vaseline’ feel.
  3. Put the egg yolks and ground ginger in a large bowl and whisk lightly until just frothy. Pour the warm sugar syrup onto the egg yolks, whisking constantly and avoiding the syrup from touching the whisk, as the syrup will cool fast against the cold metal and can harden and stick. Continue whisking until the mixture is foamy and mousse-like and just at the ribbon stage (just starting to leave a trail on the surface when the whisks are lifted).
  4. Gently fold in the cream and ginger julienne and pour into a container. Cover and transfer to the freezer. (If you are churning the ice cream, stir the ginger in after churning and before freezing.)
  5. Remove from the freezer 30 minutes before serving to allow the ice cream to soften a little, before scooping.
Tags:
Leiths School of food and wine
cookery course
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