This rich and luxurious stem ginger ice cream uses 10 egg yolks to create a thick, glossy, rich custard - which works wonderfully with the stem ginger. Perfect for serving with Christmas pud or a chocolate cake.
- 1 litre full fat milk
- 10 egg yolks
- 100g creme fraiche
- 200g crystallised stem ginger in syrup, drained, finely chopped
- 200g caster sugar
Bring the milk and creme fraiche to just under boiling point, then take off the heat. In a large bowl, whisk together the egg yolks and sugar until pale and fluffy, then gradually whisk in about 1/4 of the milk to the eggs.
Whisk the egg yolks mix into the hot milk, then cook, stirring constantly with a wooden spoon, over a low heat until thick enough to coat the back of the spoon.
Take the pan off the heat and leave it to cool to room temperature, then stir in the ginger. Pour into an ice cream maker and churn according to manufacturer's instructions, or freeze for 3-4 hours, stirring halfway through freezing. Take out of the freezer for 15 minutes before serving.