Pickled Ginger Ice Cream
Makes enough for: 1 batch ice cream
Ingredients
- 250 mls milk
- 2 eggs, separated
- 90 g fructose
- 30 g pickled ginger, drained, rinsed and finely chopped
- 250 mls cream
Method
- 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