Ginger Ice Cream
You can decide the level of ginger in your custard - I like mine with a bite
Makes enough for: 1 batch ice cream
Ingredients
- 225 mls milk
- 225 mls cream
- 50 g ginger, thinly sliced
- 5 egg yolks
- 80 g fructose
Method
- Place the milk, cream and ginger into a sauce pan
- Bring to blood temperature over a medium heat
- Place the egg yolks and fructose into a bowl
- Whisk until at the ribbon stage
- Pour half of the milk onto the eggs
- Whisk in and return to the sauce pan
- Stir continuously until a custard forms
- Pour into a jug and leave to cool
- Cover and place in the fridge overnight
- Churn as per your ice cream machine manufacturers' instructions
- Place into a container suitable for the freezer
- Place into the freezer for at least 4 hours before serving
Notes
Strain the custard before placing into the fridge if you don't want too strong a ginger flavour