Stem Ginger Ice Cream
What a star this is.
You get the smooth velvet ice cream with the chunks of preserved ginger, which doesn't seem to freeze at all, retaining its fieriness.
This recipe is from Delia's Happy Christmas. Serves 4
First whip the double cream until it reaches the floppy stage but isn't too thick, then pop it into the fridge to chill.
Next you need to make a custard, so first pour the single cream into a medium-sized saucepan, then carefully heat it to just below boiling point. Meanwhile, beat together the egg yolks, cornflour and caster sugar in a bowl until absolutely smooth. Next pour the hot cream onto this mixture, whisking as you pour. Now return the custard to the pan and continue to whisk over a medium heat until it has thickened and come to just below boiling point again (don't worry, it won't curdle - if it does look at all grainy, it will become smooth again when whisked off the heat).
Now rinse out the bowl and pour the custard into it and stir in the stem ginger syrup and the ground ginger. Then place in another larger bowl of cold water with a few ice cubes, stirring now and then until it is absolutely cold.
When the custard is completely cold, fold in the chilled whipped cream.
Now pour the mixture into the ice-cream maker and freeze-churn according to the manufacturer's instructions. When the ice cream is soft-set add the chopped ginger and churn until it is all incorporated then transfer to a plastic box and freeze for 2 hours before you serve. If the ice cream is made well in advance and has frozen solid, remove from the freezer for 30 minutes before serving to soften.
This is nice on its own but can be sprinkled with some chopped stem ginger and more syrup if you like.
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.
You will need an ice-cream maker (pre-frozen according to the manufacturer's instructions) or an electric whisk