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Preserved Ginger Ice Cream
Serves 4
Ingredients
4 pieces preserved stem ginger, chopped into 14 inch (5 mm) cubes
2 tablespoons stem ginger syrup
10 fl oz (275 ml) double cream
10 fl oz (275 ml) single cream
4 large egg yolks
1 oz (25g) golden caster sugar
2 slightly rounded teaspoons cornflour
3-4 drops pure vanilla extract
TO GARNISH:
2 pieces preserved stem ginger, chopped
a little extra stem ginger syrup
Method
You will also need an ice-cream maker (pre-frozen according to the manufacturer's instructions), and a lidded plastic box, measuring 7 x 5 1/2 x 2 1/2 inches (18 x 14 x 6 cm).
MAKING ICE CREAM BY HAND:
If you don't have an ice-cream maker, you can still make ice-cream. After you have made up your mixture, transfer it to a lidded plastic box (a shallow one enables the freezing to happen more quickly and also makes whisking easier as the beater can go down straight into the box) and put it in the coldest part of the freezer for two hours, or until the contents become firm at the edges. At this stage, empty out the box into a mixing bowl and whisk the ice cream with an electric hand whisk to break down the ice crystals. Return the box to the freezer and freeze for another two hours, and then repeat the whisking process. Refreeze the ice-cream ( if making a sorbet that contains a generous quantity of alcohol, freeze overnight ) until 30-45 minutes before you want to serve it, at which time you should transfer it into the fridge to soften. Incidentally, it's a good idea to arm yourself with a digital kitchen timer to remind you to remove the ice cream and whip it at various stages.
First of all, whip the double cream until it reaches the 'floppy' stage but isn't too thick, then pop it into the fridge to chill.
Now make custard - first pour the single cream into a saucepan, then carefully heat it to just below boiling point. Meanwhile, beat together the egg yolks, sugar and cornflour in a bowl until absolutely smooth.
Next, pour the hot cream on to this mixture, whisking as you pour. Now return the custard to the pan and continue to whisk it over a medium heat until it has thickened and come up to boiling point again. (Ignore any curdled appearance, which may come about if you don't keep whisking and have the heat too high. The cornflour will stabilise it, so don't worry - it will regain its smoothness when cooled and whisked.)
Now 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 it now and then until absolutely cold. Next, fold into the custard the chilled, whipped cream, ginger syrup and vanilla extract. Now pour the whole lot into the ice-cream maker and freeze-churn for 20-30 minutes until the ice cream is soft-set. Quickly fold in the chopped stem ginger, and then spoon it into the plastic box and freeze until firm, which will take 1-2 hours.
Transfer the ice cream to the fridge 45 minutes before serving to allow it to soften and become easy to scoop. Garnish with the stem ginger and serve with a little of the syrup poured over.
