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.
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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 nad 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 spooon 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.
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