GINGER ICE CREAM

Makes 1L Prep 10 min

Freeze overnight

4 egg yolks

3 tbsp (45ml) castor sugar

1 tsp (5ml) cornflour

1 cup (250ml) single cream

1 tsp (5ml) vanilla essence

½ tsp (3ml) ground ginger

300ml cream

6 pieces stem ginger in syrup,

chopped (readily available in stores)

Using an electric beater, beat the egg yolks, sugar and cornflour together in a large bowl until pale and creamy.

Heat the single cream and vanilla essence in a small saucepan overlow heat until nearly boiling, then pour onto the egg mixture.

Return the mixture to the pan and cook over a low heat for 3 minutes, stirring until thick and smooth. Add the ground ginger and stir to combine. Place the saucepan base in a bowl of cold water for 15 minutes, stirring occasionally to prevent a skin forming.

Whip the remaining cream in a bowl and stir into the cooled custard mixture along with the stem ginger and syrup. Pour into a shallow container and freeze until frozen at the edges.

Remove from the freezer and beat with an electric beater. Pour back into container and refreeze. Repeat another 2 times.

#ginger #icecream