I am not sure what I was thinking of when I decided to make an ice cream using pickled ginger. I had made my own pickled ginger to use up some fresh ginger before it went to waste and as I was on an ice cream making mission, the next logical progression in my thought pattern was to make an ice cream flavoured with pickled ginger. Surprisingly, the ginger taste is quite refreshing and when served with a chocolate based cake, truly amazing. If you don’t want to make pickled ginger for ice cream, do make it to go with your next sushi or fish meal – it is so much better than the store bought variety.
what is the most unusual ice cream flavour you have tried?
- 250mls milk
- 2 eggs, separated
- 90g sugar - I used fructose
- 30g pickled ginger, drained, rinsed and finely chopped
- 250mls cream
- Scald the milk in a heavy bottomed saucepan
- Whisk the egg yolks and sugar until pale
- Pour half of the scalded milk onto the egg yolks, whisking all the time
- Return to the stove and stir until slightly thickened
- Remove from the heat and mix in the pickled ginger
- Whip the cream until stiff and fold in to the ice cream
- Whisk the egg whites until stiff and fold in to the ice cream
- Make sure all the ingredients are properly mixed in
- Place in a sealable container and freeze overnight
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What I blogged:
- two years ago – Duck with a Pomegranate and Port Glaze
- three years ago – Scallop, Pea and Bacon Pasta