|
|
Missing an Ingredient? www.UKFoodOnline.co.uk |
|
|
Ginger Ice Cream Veg CD DP 20mins plus freezing Serve 4 Cold Vegetarian Desserts Ices Gluten Wheat Free
Ingredients: 250g/8 oz Sugar 600ml/20fl.oz. Milk 300ml/ 10 fl.oz. Double Cream 1 teasp ground Ginger (check ingredients label) Grated zest of 1 Orange 8 Egg Yolks 300g/11oz Stem Ginger with its syrup (check ingredients label) 1/2 teasp Vanilla Essence (check ingredients label) Julienne strips of Orange rind to garnish
Instructions
1. Combine the sugar, milk, cream, ground ginger and orange zest in a pan and bring to the boil. Remove the pan from the heat; cover and leave to infuse for 5 - 10 minutes.
2. Beat the egg yolks lightly. Pour in the ginger cream and mix, stirring all the time, until the custard mixture is light and frothy. Transfer the custard to the saucepan and cook over a low heat, stirring, until it coats the back of a spoon.
3. Pour the rich ginger custard into a bowl and cover with a plate. Set the bowl in a large bowl filled with ice and let the custard cool completely.
4. Drain the syrup from the stem ginger and reserve. Slice 4 pieces of stem ginger thinly and reserve for garnish. Chop the remaining ginger finely. Stir the chopped stem ginger and vanilla essence into the cooled custard. Cover and chill for 2 hours.
5. Pour the custard into a container and freeze, covered, until the mixture begins to harden - about 1-2 hours.
6. Remove the custard from the freezer and beat it with a whisk or fork. Then cover and return to the freezer until for at least 5 hours or overnight.
7. About 1 hour before serving, transfer the ice cream to the fridge to soften.
8. To serve, place in individual dishes, sprinkle sliced preserved ginger and julienne strips of orange on top and dribble a little of the reserved ginger syrup over. Serve immediately.
More Dessert Recipes | Sweet Sauce Recipes | What's in Season
Overseas Visitors: If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart. |