Friday, 2 August 2013

White Chocolate & Ginger Ice Cream

Recipe from David Lebovitz

White Chocolate Ginger Ice Cream

Makes about 1 quart/ 1.14 litres

3 inch (60-70g) piece fresh ginger, peeled
135g (2/3 cup) sugar
240ml (1 cup) milk
480ml (2 cups) double cream
230g white chocolate, chopped
5 egg yolks

1. Finely slice the ginger, place in a saucepan and cover with water. Bring to the boil and cook for 2 minutes. Drain away the water and return the ginger to the pan. Add the sugar, milk and half the cream. Heat the mixture briefly to warm it, then remove from the heat, cover and leave to steep for at least an hour.

2. Place the chocolate in a large heat proof bowl.

3. In a separate bowl, whisk together the egg yolks and gradually add the ginger-infused cream mixture, whisking constantly. Pour this mixture back into the saucepan.

4. Cook over a low heat, stirring constantly until the custard thickens and will coat the back of a spoon. Pour the custard over the white chocolate and stir until all the chocolate has melted and is well combined. Remove and discard the ginger. Mix in the remaini
ng cream, leave to cool and refrigerate to chill, then freeze in an ice cream machine.

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