French Market Recipe 2025 02
Glace au gingembre
Ginger Ice cream
Ingredients for 1 litre of ice cream:
- 250ml full cream milk
- 100 castor sugar (preferably sugar where you have stored vanilla pods)
- 2 medium sized eggs
- 450g liquid cream
- Piece of fresh ginger
- Crystallised ginger for decoration
Directions:
- Cut a piece of ginger about the size of your thumb. Slice it finely, leaving on the skin.
- Heat milk but do not boil
- Beat eggs and sugar together in a large bowl
- Add in the slices of fresh ginger
- Slowly pour the hot milk into the eggs and sugar mix stirring all the time
- Pour this mixture back into the saucepan and slowly bring up the heat but do not boil.
- Stir mixture all the time until the custard thickens
- Allow mixture to cool
- Add in the cream and mix well together.
- Leave in fridge for 12 hours or overnight.
- Place the ice cream mixer bowl in the freezer at same time.
- The next day remove custard mix from fridge, strain the mixture to remove the ginger pieces.
- Assemble the ice cream mixer and pour in the custard following manufacturers recommendations.
- Mix in the ice cream maker until the ice cream has formed.
- Once ready, spoon into a bowl and place back in the freezer until serving.
To serve – spoon into cocktail glasses and decorate with small slices of candied ginger, Serve with a plate of madeleines or amaretti (you can also serve it topped with poached quince on a hazelnut crumble). Serve with a glass of Louis Roederer Rose champagne, available in our shop or order online at www.frenchmarket.co.za
Bon Appétit