Burnt caramel, ginger and chocolate ice cream

Burnt caramel, ginger and chocolate ice cream

By
From
Spring
Serves
8-10
Photographer
Andy Sewell

For years I’ve attempted to make a really rich, bitter chocolate ice cream. It has always proved difficult and frustrating, as the more chocolate you add, the less the ice cream wants to freeze. This idea stems from an intensely rich chocolate mousse with ginger caramel syrup we served at Petersham, which was always finished off with an overly large scoop of buttery Jersey cream. Here I’ve essentially rolled it all into one and churned it into an ice cream.

Ingredients

Quantity Ingredient

For the vanilla ice cream base

Quantity Ingredient
450ml organic double cream
350ml organic whole milk
1 vanilla pod, split in half lengthways
6 organic free-range medium egg yolks
120g caster sugar

For the burnt caramel flavouring

Quantity Ingredient
250g caster sugar
400ml water
5cm thumb of fresh ginger, peeled and finely sliced
150g good quality dark chocolate, broken into small pieces
1 tablespoon dark unsweetened cocoa powder

Method

  1. Prepare the vanilla ice cream base and chill thoroughly overnight.
  2. The next day, for the caramel, place the sugar and 150ml of the water in a small heavy-based saucepan over a low heat. Bring to a simmer, stirring once or twice with a wooden spoon to help dissolve the sugar. Once it has all dissolved, increase the heat and allow the syrup to bubble to a rich amber caramel. This will take about 10 minutes and requires a certain amount of bravery because in order to get a really intense flavour you must almost smell the burn.
  3. As soon as you can smell the darkness of the sugar, remove the pan from the heat and carefully pour in the remaining 250ml water, standing back as it will sizzle and bubble. Return to the heat and stir continuously to dissolve the caramel. Once fully dissolved, remove from the heat and add the sliced ginger.
  4. Stir the chocolate pieces into the caramel – they will melt gently in the heat. Finally sift in the cocoa powder. Strain the mixture through a fine sieve onto the chilled custard and fold through.
  5. Transfer to your ice-cream machine and churn until the ice cream is thick and creamy, according to the manufacturer’s instructions. Store in an airtight container in the freezer until ready to serve.
Tags:
Skye Gyngell
seasonal
Spring
London
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