3 tablespoons (15gms)ground ginger. *Reduce to 1 and a ½ to 2 tablespoons for a milder ginger flavor.
2 cups (500mls)thickened cream, heavy cream or heavy whipping cream
3tablespoons (60gms)golden syrup
1teaspoon (7.5gms)glucose syrup
Put water onto boil for the double boiler, if using
Put milk into a small pot on the stove on low to start warming up.
Separate eggs and put whites aside for another recipe, such as my amaretti cookies or meringues.
Put egg yokes and sugar into a mixing bowl and beat with an electric hand beaters until pale and creamy.
Slowly add the milk to the egg yokes to temper them, mixing well between each addition.
Add the ground ginger and mix well.
NB 3 tablespoons of ginger gives a strong, spicy ginger flavor. If you prefer a milder flavored ice cream I recommend reducing the ground ginger to between 1 and ½ and 2 tablespoons of ginger.
Pour the mix into the top of a double boiler if using.
You can make this in a medium saucepan if you don't have a double boiler but you will need to have it on a very low heat, stir it well and watch it like a hawk to prevent it from scrambling.
Add the cream, golden syrup and glucose syrup if using. Mix well.
Heat in double boiler over a low to medium heat for about ten to fifteen minutes, stirring well and frequently, until mix coats the back of a spoon or spatula. Do not turn the heat up to high or you will scramble your eggs.
Move the double boiler to a colander to cool for a few minutes. Transfer to a heatproof container, cover and chill in fridge for at least four hours, ideally overnight.
If using a self refrigerating ice cream machine, turn it on about ten minutes before churning, otherwise take your bowl out of the freezer right before churning.
Put your storage container in the freezer to chill. Churn your ice cream. It will be the consistency of soft serve when done.
Transfer to pre chilled container and freeze for about four hours or until firm.
To serve, remove from the freezer, scoop and enjoy! Fabulous on its own or with some crushed up gingerbread on top. Delicious!
NB 3 tablespoons of ginger gives this gingerbread ice cream a strong, spicy ginger flavor. If you prefer a milder flavored ice cream I recommend reducing the ground ginger to between 1 and ½ and 2 tablespoons.