French Market Recipe 2024 43 Glace au gingembre Ginger ice cream

French Market Recipe 2024 43
Glace au gingembre
Ginger ice cream

Ingredients for 1 litre ice cream:
Equipment needed– ice cream maker

• 250 ml dry white wine
• 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
• 1L light cream

Directions:    

1. Cut a piece of ginger about the size of your thumb. Slice it finely, leaving on the skin.
2. Heat milk but do not boil
3. Beat eggs and sugar together in a large bowl
4. Add in the slices of fresh ginger
5. Slowly pour the hot milk into the eggs and sugar mix stirring all the time
6. Pour this mixture back into the saucepan and slowly bring up the heat but do not boil.
7. Stir mixture all the time until the custard thickens
8. Allow mixture to cool
9. Add in the cream and mix well together.
10. Leave in fridge for 12 hours or overnight.
11. Place the ice cream mixer bowl in the freezer at same time.
12. The next day remove custard mix from fridge and strain the mixture to remove the ginger pieces.
13.  Assemble the ice cream mixer and pour in the custard following manufacturers recommendations.
14. Mix in the ice cream maker until the ice cream has formed.
15. 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 and a glass of Cremant d’Alsace available at the French Market shop in Cape Town.