A spice infused custard, fiery with fresh ginger, forms the base of this ice cream which is perfect even on the snowiest and coldest of days. Intense with dark sugar and treacle and thickened with double cream for rich creaminess...
Serves: 8 people
Prep Time: 15 minutes
Infusing Time: 2 hours
Chilling time: 8 hours
Churning Time: 20 minutes
300ml single cream
8g peeled fresh ginger, grated
1 teaspoon ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
4 egg yolks, from medium sized eggs
1 tablespoon cornflour
100g dark muscovado sugar
1 tablespoon black treacle
300g double cream
Pour the single cream into a saucepan and whisk in the fresh ginger, ground ginger, cinnamon and cloves.
Turn the heat on and bring to just below a boil.
Turn off the heat and leave for a couple of hours to infuse then sieve the cream.
Make a custard by beating the egg yolks, cornflour, sugar and treacle until smooth. Heat the single cream again until just under a boil.
Pour the hot cream into the egg mixture, whisking continuously until all the cream has been added and the mixture has totally combined.
Pour the custard back into the saucepan and heat gently, whisk until thickened but not so the custard is boiling.
Remove from the heat, pour the custard into a bowl then cover and put in the fridge overnight to completely chill.
The following day whip the double cream until it reaches soft peaks then stir into the gingerbread custard until everything has completely combined.
Pour this thick custard into an ice cream machine and churn per the machine’s instructions.
You can eat the ice cream straight away from the ice cream machine but it’s very soft serve. For a firmer texture pour into an airtight and freezer friendly container for 8 hours.
Delicious served with an extra drizzle of black treacle.
By Georgina Hartley / www.fromthelarder.com