The ginger root is something I couldn’t do without in the kitchen. The usage is so diverse and the flavour so special and above all it is very healthy. Pickled ginger with sushi, ginger in curries, ginger in juice, in tea, feel free to tell me your recipes with ginger!
This time I tried ginger ice cream. It was supposed to be served with my apple tarte tatin. But since this one failed, we need to focus on the pure joy of ginger ice cream. Did you know that ginger is also considered an aphrodisiac? The root is known for its stimulating effect, apparently in different ways for men and women: Women are supposed to become more adventurous while men would become more sensitive…right…
The ice cream was very delicious, sweetness combined with spiciness. I pretty much liked the chocolate sprinkles, it complemented the intense ginger taste quite well. The ice cream would probably be the perfect match for a warm, caramelised tarte tatin. Will try this again when I bought a proper tarte tatin pan.
- 200 ml milk
- 100 ml cream
- 4 TL freshly ground ginger
- 4 egg yolks
- 150 g sugar
- chocolate sprinkles
- ice cream wafer
- Boil up the milk, cream and ginger
- Beat the egg yolks with 100g of sugar until it becomes creamy
- Pour the hot cream-milk into the eggyolk sugar mix. Pour everything back to the pot and heat up while constantly stirring until it becomes a solid cream
- Sieve the cream and let cool down
- Freeze the cream in an ice machine or put it into a metal box and freeze for at least 4 hours (stir every 30 minutes to avoid clumps)