Stem Ginger Ice Cream
The sticky sweet but strong distinctive flavour of stem ginger is a taste that you either love or loathe.
How amazing is it that your taste, likes and dislikes change as you get older. I never did really like ginger especially stem ginger, only recently I have started to use ginger more in my cooking and I am slowly coming round to like stem ginger too!
I’m pretty pleased with this recipe as I enjoy the diced bits of ginger. You get a chewy surprise with every bite, not only does it make the ice cream interesting but it’s like little explosions of ginger with every mouthful. That’s pretty special and exciting for me!
This stem ginger ice cream is perfect eaten on it’s own or to enjoy with a slice of warm sticky toffee pudding….my mouth starts watering again as I’m writing this! What am I like?
I made this ice cream using the Thermomix, it’s easy and quick. Alternatively you can make the ice cream base the conventional way and churn the anglaise in an ice cream machine. Remember to drop the diced bits of stem ginger in at the end, I would say for the last minute of churning time. This will prevent the stem ginger from disappearing and getting squished.
- 500ml full fat milk
- 150ml double cream
- 7 free range egg yolks
- 100g unrefined caster sugar
- 1/2tsp ground ginger
- 60g stem ginger, drained and diced
I have used the Thermomix for this recipe. If you do not have a Thermomix you can cook the creme anglaise in a saucepan.
Weigh the milk, sugar, ground ginger and egg yolks directly in to the Thermomix bowl.
Set the timer to 3 minutes at 80°C speed 4.
Add the double cream and set the timer for 3 minutes at 80°C speed 4.
Turn the dial to 8 for 20 seconds.
Pour the anglaise in to an ice cube tray, cool and freeze the anglaise until solid, about 12 hours.
Once the ice cubes are frozen solid pop them in to the Thermomix bowl.
Crush the ice cubes on speed 10 for 30 seconds using the Thermomix spatula to help the movement.
Insert the butterfly whisk, add the diced stem ginger and whip the ice cream on speed 4 for 10 seconds.
Makes approximately 700g ice cream
Food Fanatics Tip
Cooking the anglaise the conventional way:
Rinse a medium saucepan with cold water. Pour the milk and cream into the saucepan and bring to the boil. While the milk is heating mix the sugar, eggs and ground ginger. Once the milk has boiled pour a couple of ladles of hot milk over the eggs, whisk and return the eggy mix to the saucepan. Return the saucepan to medium heat and gently cook the anglaise, stir continuously, do not let it boil. It's done once the mixture coats the back of the spoon. Chill the anglaise over ice and churn in a ice cream machine, add the diced stem ginger at the end, place the ice cream in the freezer to set and enjoy!