Monday, February 25, 2008

Ginger Ice-Cream

Ingredients: (serves 6)
4 egg yolks
1/8 cup caster sugar
1 tsp cornflour
1 1/4 cup single cream
1 tsp vanilla extract
1/2 tsp ground ginger
1 1/4 cup thickened cream
4 pieces stem ginger in syrup, chopped
Ice-cream cones, to serve

Beat together the egg yolks, sugar and cornflour in a large bowl until pale and creamy.
Heat the single cream and vanilla extract in a saucepan over low heat until nearly boiling, then pour onto egg mixture. Return the mixture to the pan and cook over low heat for 3-4 minutes, stirring, until thickened and smooth. Add the ground ginger and stir to combine. Place the saucepan base in a bowl of cold water for 15-20 minutes, stirring occasionally to prevent a skin forming.
Whip the thickened cream in a bowl, then stir into the cooled custard mixture with the stem ginger and syrup. Pour into a shallow container and freeze until frozen at edges. Remove from freezer and beat with an electric beater. Pour back into container and refreeze. Repeat 2 or 3 times. (Alternatively churn in an ice-cream machine following manufacturer's instructions.)

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