Gastronomixs

Ginger ice cream

Ginger works incredibly well in dairy-based recipes and the classic ice cream composition is the perfect example of this.

Creation by Maurits van der Vooren, Latour* restaurant (Grand Hotel Huis ter Duin), Noordwijk aan Zee, the Netherlands.

Ginger ice cream

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Ingredients

700

g

milk

80

g

ginger syrup

1

tbsp

ginger, fresh

400

g

egg yolk, pasteurised

250

g

granulated sugar

400

g

whipping cream, unsweetened

80

g

stem ginger, finely chopped

 

Preparation method

  • Bring the milk, ginger syrup, and the grated ginger to the boil and infuse just below boiling point for ten minutes to release all the flavours.
  • Beat the egg yolks with the sugar.
  • Pour the ginger-infused milk through a sieve.
  • Add a little of the milk to the eggs and stir thoroughly. Now add the rest of the milk mixture and stir thoroughly.
  • Pour back into the pan and allow it to slowly thicken over a low heat to produce a classic ice cream composition.
  • Allow the mixture to cool on ice and add the whipping cream.
  • Churn the ice cream composition in the ice cream machine until you have a creamy consistency and add the finely chopped stem ginger right at the end.
  • Store in the freezer.

Serving suggestions

  • As a component in a dessert with banana, rum, and chocolate.
  • As a component in a dessert with pear.
  • As a component in a dessert with passion fruit and mango.

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