Tuesday, 17 July 2012

Stem Ginger Ice-cream



Amongst my amazing friends, there are a number of girlies whose birthdays (including mine) all fall within two months (ish) of each other. This year we decided to use this as a tenuous excuse for a wonderful night out, so off we traipsed to see the musical "Dirty Dancing" at the theatre.

I hope you realise how much I'm fighting the urge to say we had the "time of our lives".

But really, we did! It was such a fun night, filled with lots of giggles and lots of singing... and even one embarrassing moment when a certain person asked the male lead for his autograph while surrounded by a pack of hysterical teenagers (no, not my friends) swearing that it was for a friend of ours who hadn't been able to make it (we love you, Alex!).

So what does this have to do with stem ginger ice-cream? Well, at the interval we all purchased the mandatory goodies, which included the most amazing ginger ice-cream, and my beautiful friend, Bethany, turned round and commanded asked me to make this for her. So I did. I still owe her the tub that is sitting in my freezer with her name on it, but I thought in the meantime I'd post this in case she would like to make her own. Well, that and because it's so yummy I just had to share it with you all.

Bethany love, this one's for you :)

Stem Ginger Ice-cream

Ingredients
6 large egg yolks
500ml whole milk
125g caster sugar
1 tablespoon vanilla extract
75g stem ginger in syrup, drained and finely chopped

Directions
1) If you're using an ice-cream maker, make sure the metal bowl has been in your freezer for at least 24 hours before making the ice-cream.

2) Heat the milk and vanilla extract in a saucepan over a medium heat until it just comes to the boil, then remove from the heat.

3) Whisk the sugar and egg yolks together until they become pale, thick and creamy. If you lift the whisk out of the mixture it should leave a ribbon like trail across the top of the mixture before it sinks in- that's when you'll know it's ready.

4) Slowly drizzle the milk into the egg and sugar mixture, whisking all the while.

5) Return the mixture to your saucepan and gently stir it over a medium heat until it thickens and becomes custard like. You'll know it's ready when you can leave a clean streak through the custard on the back of the spoon without it immediately running together. Remove from the heat.

6) Add most of the stem ginger to the pan (you'll want to reserve about a teaspoon to add later) and stir gently. Don't worry if there's still some syrup with it, this will just add to the flavour.

7) Either use an immersion blender or transfer to a food processor to blend the mixture until smooth. Add the teaspoon of reserved ginger, so that there will a couple of nice whole bits of ginger to add a little bite to the finished article (please feel free to blend all the ginger if you'd prefer it completely smooth).

8) Leave the mixture aside until completely cool, stirring occasionally to prevent a skin from forming. You can set the pan in a bowl of ice to help this process along.

9) If you're using an ice cream maker, assemble the bowl and paddle and set it to whichever consistency you prefer (I used soft for this). Pour in the cooled mixture and leave to churn for 25 minutes. After this, you can either serve straight away or transfer to a tub and place in the freezer for another day.

10) If you don't have an ice cream maker, please don't worry! As easy as they make this, you can make this the old fashioned way. Pour your cooled mixture into a tub and place in the freezer. After about 45 minutes it should be just starting to set around the edges, at which point you need to take it out and whisk it thoroughly (making sure you catch all the frozen bits). After this you will need to check back on it every 30 minutes or so and repeat the whisking, until it is completely frozen (which takes between 2 and 3 hours). I know this seems like a bit of a faff, but the aim is to prevent ice crystals from forming and to keep it as smooth and creamy as possible. After this, you can either serve straight away or or transfer to a tub and place in the freezer for another day.

Not that I've had the chance yet (our ice cream doesn't seem to last very long before it's eaten), but this would go beautifully with a peach pie. Mmmm, peach pie... now there's a recipe to add to my list...


1 comment:

  1. Pin ItIs there anything more irresistible than ice cream on a muggy summer day?Jessica Goss

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