Photo: Marina Oliphant
- 500ml cream
- 200ml milk
- 2 knobs fresh ginger, peeled and sliced
- 2 cinnamon sticks
- 8 egg yolks
- 200g castor sugar
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.
- Course - Dessert