This cioccolato zenzero gelato is my new favourite flavour. I had it on our last day in Italy when we were walking through Napoli. It has the perfect balance of chocolate and ginger, a combination you will fall in love with. As I was not happy with the texture when it had frozen I made milkshakes to enjoy with our cake.
When Dave and I travel overseas we like to take the shortest route to our destination. As not many airlines fly directly from Cape Town to Europe our choices are very limited. Our preferred airline is Air France and from our first flight we joined their Flying Blue programme. KLM and Alitalia form part of this alliance which works really well for us. Every couple of months we get specials from both Air France and KLM and I leave them in my inbox until they expire. In March while I was playing travel agent, I had two codes I could use. When I did the initial booking the codes worked for both passengers, but when it came to paying, the code would not work at all. I contacted KLM and they were very prompt at dealing with my problem.
But, they pointed out that my code was only for one passenger. As I had kept all the emails I had received, I sent them all the codes I had. The discount was 10% and really worth asking for. Luckily for me I was dealing with an amazing person, and she convinced her manager to allow the discount for both passengers. I saved the person a substantial amount which made both of us feel very happy. It is a pity she could not help me with the problems I had when making my Cioccolato Zenzero Gelato. I messed up the churning process and the set gelato did not look good, even though the taste was perfect.
Click on the links for conversions and notes.
- 250mls milk
- 90mls cocoa powder
- 15g honey
- Pinch of salt
- 250mls whipping cream
- 45g crystallised ginger
- Place the milk and cocoa powder into a sauce pan over a medium temperature
- Whisk to combine and then add the honey and salt and stir to combine
- Bring up to blood temperature and then remove from the heat
- Stir in the cream and pour into a jug
- Place into the fridge overnight
- Churn as per your ice cream machine manufacturer's' instructions
- Stir in the crystallised ginger and then pour into a freezer proof container
- Freeze for at least 4 hours before serving