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Preserved Ginger Ice Cream

This is one of the creamiest ice creams I know, and it provides a perfectly luscious backdrop to the strong, assertive flavours of stem ginger. Serve in some crisp Molasses Brandy Snap Baskets, with a little of the ginger syrup poured over – a great combination.

 Preserved Ginger Ice Cream

  Serves 4-6

 4 pieces preserved stem ginger, chopped into 14 inch (5 mm) cubes
 2 tablespoons stem ginger syrup
 10 fl oz (275 ml) double cream
 10 fl oz (275 ml) single cream
 4 large egg yolks
 1 oz (25 g) golden caster sugar
 2 slightly rounded teaspoons cornflour
 3-4 drops pure vanilla extract
To garnish:
 2 pieces preserved stem ginger, chopped
 a little extra stem ginger syrup
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You will also need an ice-cream maker (pre-frozen according to the manufacturer's instructions), and a lidded plastic box, measuring 7 x 5½ x 2½ inches (18 x 14 x 6 cm). (If you don't have an ice cream maker, read note at the end of the method)

This recipe first appeared in How To Cook Book Three.


First of all, whip the double cream until it reaches the 'floppy' stage but isn't too thick, then pop it into the fridge to chill. Now make a custard – first pour the single cream into a saucepan, then carefully heat it to just below boiling point.

Meanwhile, beat together the egg yolks, sugar and cornflour in a bowl until absolutely smooth. Next, pour the hot cream on to this mixture, whisking as you pour.

Now return the custard to the pan and continue to whisk it over a medium heat until it has thickened and come up to boiling point again. (Ignore any curdled appearance, which may come about if you don't keep whisking and have the heat too high. The cornflour will stabilise it, so don't worry - it will regain its smoothness when cooled and whisked.)

Now rinse the bowl and pour the custard into it. Then place it in another, larger bowl of cold water, with a few ice cubes, stirring it now and then until absolutely cold. Next, fold into the custard the chilled, whipped cream, ginger syrup and vanilla extract.

Now pour the whole lot into the ice-cream maker and freeze-churn for 20-30 minutes until the ice cream is soft-set. Quickly fold in the chopped stem ginger, then spoon it into the plastic box and freeze until firm, which will take 1-2 hours.

Transfer the ice cream to the fridge 45 minutes before serving to allow it to soften and become easy to scoop.

Garnish with the stem ginger and serve with a little of the syrup poured over.

NOTE: If you don't have an ice cream maker you can still make ice cream. After you have made up your mixture, transfer it to a lidded plastic box and put it in the coldest part of the freezer for two hours or until the contents become firm at the edges.

At this stage, empty out the box into a mixing bowl and whisk the ice cream with an electric hand whisk to break down the ice crystals. Return to the plastic box and freeze for another two hours, then repeat the whisking process.

Refreeze the ice cream until 30 minutes before you want to serve it.


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