3 egg yolks
50 g (2 oz) sugar
100 g (4 oz) stem ginger
15 ml (1 tbsp) ginger syrup
300 ml (1/2 pt) milk
150 ml (1/4 pt) double cream
50 g (2 oz) sugar
100 g (4 oz) stem ginger
15 ml (1 tbsp) ginger syrup
300 ml (1/2 pt) milk
150 ml (1/4 pt) double cream
method
1. Whisk the egg yolks with the sugar until very light and thick. Then drain and dice the stem ginger.
2. Stir into the eggs along with the ginger syrup.
3. Scald the milk and slowly pour over the eggs, whisking constantly.
4. Pour the custard into the top of a double boiler and heat, stirring constantly, until it is thick enough to coat the back of the spoon. Leave to cool.
5. Pour the custard into a freezer tray or plastic box, cover and freeze for 1 - 2 hours.
6. Transfer to a bowl and whisk until it is smooth and all the ice crystals have been mixed in.
7. Whisk the cream until it is just beginning to thicken.
8. Gently fold into the custard. Pour into the freezer tray again, cover and freeze until firm.
2. Stir into the eggs along with the ginger syrup.
3. Scald the milk and slowly pour over the eggs, whisking constantly.
4. Pour the custard into the top of a double boiler and heat, stirring constantly, until it is thick enough to coat the back of the spoon. Leave to cool.
5. Pour the custard into a freezer tray or plastic box, cover and freeze for 1 - 2 hours.
6. Transfer to a bowl and whisk until it is smooth and all the ice crystals have been mixed in.
7. Whisk the cream until it is just beginning to thicken.
8. Gently fold into the custard. Pour into the freezer tray again, cover and freeze until firm.
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