I used Opies Stem Ginger in Syrup for this recipe, their products are so versatile and perfect for cooking and baking with. The depth of flavour is lovely and the ginger is both sweet and savoury at the same time.
Based on a recipe from the Jan 2010 Olive Magazine: (Serves 6)
- 9 pieces stem ginger, chopped into small cubs
- 6 tbsp syrup from the jar
- 425ml single cream
- 425ml double cream
- 6 egg yolks
- 1 tbsp cornflour
- 165g golden caster sugar
- 1 tbsp ground ginger
- Start by whipping the double cream until its floppy but not too thick, then put it in the fridge to chill.
- Next you need to make a custard - pour the single cream into a saucepan and gently heat to just below boiling. Meanwhile, beat the egg yolks, sugar and cornflour in a bowl until absolutely smooth and then pour the hot cream in, whisking as you pour.
- Now return the mixture to the pan and continue to whisk over a medium heat until it thickens and starts to boil again. (Don't worry if it looks a bit curdled, the cornflour will help it regain its smoothness when cooled and whisked.) Rinse the bowl and pour the custard into it. Then place it in another, larger bowl of cold water, with a few ice cubes, stirring occasionally until its cold.
- Fold the cold custard into the chilled, whipped cream and add the ginger syrup and stem ginger chunks.
- Pour it into a plastic box, pop the lid on and put it in the fast freeze bit of your freezer.After two hours, take the box out and scoop the ice cream into a bowl.Whisk it with an electric whisk to break down the ice crystals then return to the box and into the freezer. Repeat again after two hours and then, after a further hour or so, the ice cream is ready to eat! Now you see why you need an afternoon in!
*Opies sent me the stem ginger in syrup free of charge.