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Fresh ginger and honey ice cream - Domestic Gothess

Fresh Ginger & Honey Ice Cream

Author Domestic Gothess

Ingredients

  • 90 g (3oz) fresh ginger (no need to peel)
  • 600 ml (2 + 1/2 cups) full fat milk
  • pinch salt
  • 300 ml (1 + 1/4 cups) double (heavy) cream
  • 180 ml (3/4 cup/250g) runny honey
  • 6 large egg yolks
  • 15 g (1 tbsp) caster (superfine) sugar
  • chopped crystallised ginger optional

Instructions

  1. Cut the ginger into thin slices and place in a non-reactive saucepan, add enough water to cover the ginger by about 2cm/1in. Bring to the boil, allow to boil for 2 minutes then drain, discard the water and return the ginger to the pan; add the milk and salt and heat until just coming up to a simmer. Remove from the heat, cover, and leave to infuse for 1 hour. (Blanching the ginger removes some of the 'heat', allowing you to get a good ginger flavour without your ice cream being spicy.)
  2. Place the cream and honey in a large heatproof bowl and place a fine mesh sieve over the top.
  3. Rewarm the milk and ginger mixture until just coming up to a simmer, remove the ginger slices with a slotted spoon and discard.
  4. While the milk is heating, whisk together the egg yolks and sugar in a heatproof bowl until pale. Gradually pour the hot milk a little at a time into the egg yolks, whisking constantly. Return the mixture to the pan over a low heat and stir until it has thickened enough to coat the back of a spoon, do not let it boil.
  5. Pour the custard through the sieve into the cream and honey, whisk until smooth then cover and place in the fridge until completely cold (you can speed this up by placing the bowl over an ice bath).
  6. When the custard is cold, churn in an ice cream maker according to the manufacturers directions. If you like you can toss in a couple of handfuls of chopped crystallised ginger in the last minute of churning. Transfer to a container and freeze for a couple of hours until firm.