I am extremely lucky,as a few years ago I received a rather expensive Christmas present from the OH a freestanding ice cream machine - where you don't have to put the bowl in the freezer. Most women would go schitz at being bought something like this, but I am not that kind of girl. I would much rather that whoever I am buying for has a present that they will use, love and get much pleasure out of or which is extremely useful to them.
I love home made ice creams and this machine it makes the most fantastic ice cream. However, you don't need an ice cream machine to make custard you can use a large lidded container and an electric whisk and the freezer to make home made ice cream, freezing then beating, to break the crystals down inbetween to break down the ice crystals.
One of my favourites is Cinnamon Ice Cream - absolutely delicious especially with some home bottled pears in syrup or even mulled pears in wine - I am drooling at the thought of it. I absolutely adore cinnamon, but OH doesn't like too much. I have therefore been looking for a recipe that might appeal to him and I have come across this recipe for Ginger Ice Cream. Its a good way of using the recipe for Ginger Syrup posted earlier on and also for using up the home produced stem ginger in syrup or crystallised/glace ginger.
Well after all my waffling here's the recipe.
This recipe uses a custard base which is made as follows:
Ingredients For Custard Base
1pint/600ml Fresh milk
4 egg yolks, beaten
4oz caster sugar
1/4 pint Fresh Double Cream
Warm the milk gently until nearly boiling. Pour over egg yolks which have been placed into a bowl and whisk until well combined. Return the mixture to a clean pan and place it on a low heat until it starts to thicken stirring all the time. Don't let the custard boil as it may well curdle if you allow it to do this. Once the custard has thickened to the desired consistency i.e. to coat the back of a wooden spoon remove it from the heat and stir in the sugar stirring until completely dissolved. Pass the custard through a strainer to get rid of any bits, and when completely cold stir in the double cream.
You now have the custard base here's the Ginger Ice Cream Recipe
Ingredients for Ginger Ice Cream
1 quantity of Custard Ice Cream base as per above recipe
1-2 tablespoon/25ml Ginger Syrup
3 oz chopped preserved ginger
Stir the ginger syrup into the cooling custard mixture. Either place in an electric ice cream machine and follow operating instructions or place in a container in the freezer compartment of a fridge or a deep freeze and leave until the ice cream stars to freeze around the edges of the container. At this point stir the mixture well including the custard that has already frozen until the iced mixture is well dispersed. Stir in the chopped ginger and return the custard to the freezer (or just add in the chopped ginger to your ice cream machine - there is no need to stop it) Allow a further hours freezing and then stir the ice cream again to ensure that the chopped ginger hasn't sunk to the bottom. Keep ice cream in freezer until required. Take out about 15 minutes before you wish to use it. Serve with whatever takes your fancy.