Cinnamon and ginger ice-cream

all details

The recipe I've given here for cinnamon and ginger ice-cream is an all-time favourite. It is quite unusual, but also versatile - if you remove the ginger and cinnamon, you have a perfect custard base that you can flavour with many things - try split vanilla beans, a few coffee beans, orange zest or star-anise.

Cinnamon and ginger ice-cream
Photo: Marina Oliphant

Ingredients

  • 500ml cream
  • 200ml milk
  • 2 knobs fresh ginger, peeled and sliced
  • 2 cinnamon sticks
  • 8 egg yolks
  • 200g castor sugar

Method

Put cream, milk, ginger and cinnamon in a heavy based pot and gently bring to a simmer. Turn off heat and allow flavours to infuse for 20 minutes.

In a bowl, whisk egg yolks and sugar until combined then whisk in the warm cream. Pour the mixture back into a clean pot and put on a moderate heat. Use a wooden spoon and stir constantly; cook the mixture until it thickens slightly and coats the back of the spoon.

Remove from heat and strain into a cold bowl. Cool completely in the refrigerator before churning in an ice cream maker or freezing as above.

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  • Course - Dessert

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