Stem Ginger Ice Cream

Stem Ginger Ice Cream

Ingredients & Method

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.

Cooks Notes

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!