Portion/Yield:Makes approximately 700ml ice cream
The sticky sweet but strong distinctive flavour of stem ginger is a taste that you either love or loathe. How amazing 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!
This stem ginger ice cream is perfect eaten on it’s own or to enjoy with a slice of warm sticky toffee pudding.
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 ice cream using a 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.
Ingredients & Method
- 350ml full fat milk
- 6 large free-range egg yolks
- 100g caster sugar
- 1/2tsp ground ginger
- 150ml double cream
- 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 (see cooks notes).
Weigh the milk, sugar, ground ginger and egg yolks directly in to the Thermomix bowl. Insert the butterfly whisk, set the timer to 13 minutes at 80°C speed 4. Add the double cream mix.
Pass the ice cream base through a fine sieve and pour 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.
Cooking the ice cream base 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!