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 it. 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?
Pickled Ginger Ice Cream
- 250 mls milk
- 2 eggs, separated
- 90 g fructose
- 30 g pickled ginger, drained, rinsed and finely chopped
- 250 mls cream
- Scald the milk in a heavy bottomed saucepan
- Whisk the egg yolks and fructose 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
Ingredients for my recipe:
- Milk – I use UHT full cream milk for all of my recipes.
- Eggs – In South Africa extra-large eggs weigh between 59g and 66g. I use free range eggs, and always in this weight range. When separating my eggs I do them one at a time. This way I never end up with egg yolk in the whites. If I am not using the egg whites for the recipe I store them in the freezer in bags. Be sure to write on the bag how many egg whites are in each one. Defrost your egg whites in the fridge overnight.
- Fructose – I am sucrose intolerant and use fructose in my recipes where possible. You can replace the fructose, gram for gram with sugar.
- Cream – I buy whipping cream to use in my recipes. In South Africa this is a fairly thick cream but not as thick as clotted cream. I use either fresh or UHT depending on the quantity needed.
What I blogged:
- two years ago – Duck with a Pomegranate and Port Glaze
- three years ago – Scallop, Pea and Bacon Pasta