Ginger and Mint Ice Cream. Great served with apple & rhubarb crumble
250ml double cream
250ml whole milk
2 or 3 large sprigs of mint
Small piece of fresh ginger
50g caster sugar
6 large egg yolks
2 small pieces of stem ginger, chopped
Pour the cream and milk into a saucepan. Peel the fresh ginger and roughly sllce. Add to the cream mix with the mint leaves and heat until nearly boiling. Take off the heat and allow the mint to infuse for 20 minutes.
Using a food mixer, beat the sugar with the egg yolks until thick and pale.
Strain the cream mix to remove the mint and ginger, then reheat.
Beat the sugar and eggs again. Turn the mixer down to low speed then slowly pour in the hot cream. Mix for a couple more minutes.
Pour the mixture into a clean saucepan and gently heat, stirring constantly until it thickens. Use a wooden spoon to stir. Test by coating the back of the spoon in the custard mix and swiping a finger across. The line should hold; if it begins to run, keep stirring.
Remove from the heat and pour into a bowl. Allow the custard to cool. Stir through the chopped stem ginger and churn in an ice-cream machine until frozen.
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