I often feel daunted at the thought of making ice cream. First you need to make your custard, then let it cool, then make your fruit puree, let that chill, and finally churn your custard making sure that you have remembered to put your ice cream maker in the freezer in good enough time that it is truly cold.
This recipe is worth all the effort. It makes a really sophisticated, scrumptious ice cream which works really well with a delicious short bread or chocolate cake.
You will need:
- 250ml full-fat milk
- 300ml double cream
- 1 vanilla pod, split lengthways
- 200g stem ginger, grated, with about 1 tablespoon of its syrup (or more, to taste)
- 3 medium egg yolks
- 85g caster sugar
In a large pan, pour in the double cream and milk and add the vanilla pod along with the stem ginger and it’s syrup. Place over a medium heat and bring the milk up to the boil. When it reaches this point, take off the heat and allow all the flavours to infuse for a good 15 minutes.
While the milk is infusing, in a large bowl whisk together the egg yolks and the sugar until you have a pale, smooth mixture. Re-heat the milk then pour this over the eggs and whisk well. Transfer the mixture back into the pan and gently cook the custard mix over a low heat and let it thicken.
When you think the custard is really, allow it to cool completely then churn in the usual way in your ice-cream machine.
Made for My Baba by Fleur, at The Food Stork.