- 100g ginger
- 100g sugar
- 250ml milk
- 500ml cream
- 250g white chocolate
- 5 egg yolks
- 50g caramelised ginger
- Quantity: 12 scoops
- Cook Time: 2 ½ hours
- Chill Time: 5 hours minimum
- Churn Time: 45 mins (machine dependent)
Thinly slice the ginger and put it in a medium sized pan. Add water so that it’s juuuust covering the ginger and boil for 2 mins.
Once boiled, drain the water and leave the ginger in the pan.
Add sugar, milk, and half of the cream to the pan with the ginger and warm (don’t let it boil!). When it’s fairly warm, cover and let the ginger steep for 2 hours.
After it’s been steeping for a couple of hours reheat the mixture (again, don’t let it boil!).
Meanwhile, whisk the egg yolks together and, once the mixture is hot, slow pour the mix over the egg yolks.
Chop up the chocolate and add it to the mix before putting everything back in the pan.
When the chocolate is melted add the rest of the cream.
Ensure that it doesn’t boil and that the eggs don’t start to cook. A good way to test if it’s ready is to use a wooden spoon. If the mix coats the back of the spoon without running then it’s good to go. Think of the consistency of custard.
Once it’s reached a custard-y consistency, strain and remove the ginger.
Chill in the fridge for at least 5 hours (ideally overnight) before churning it in the ice cream machine.
Finely chop the caramelised ginger and add it as the ice cream is churning.
Have a look at the full recipe video to get an idea of how I made it.