Ginger Ice cream

The key to soft scoop-able ice cream is fats and sugar; this recipe makes use of egg yolks for fats and nutrients by forming a custard base, and reduced sugar to taste while avoiding cavity calamity.

Recipe

Base:

5 egg yolks

2 cups full-fat milk

1/2 cup double cream

Flavouring:

1 tsp Vanilla extract

1 tsp Ginger powder

2 tbsp crystallised stem ginger - finely chopped

1/2 cup sweeteners (A combination of sugar and sweetener to sweeten to taste)

Method:

1. For the custard base, pour the milk into a pan and gently heat to just below boiling point. Meanwhile in a separate bowl, whisk the egg yolks, optionally together with the sugar and vanilla.

2. Remove the hot milk from heat and gradually pour onto the yolk mixture, whisking constantly.

3. Add flavouring ingredients to the custard mixture to taste, continuing to whisk when possible. If you're feeling daring, you can add this back to a low heat to thicken further, but beware of lumps forming -- whisking is paramount! The mixture should coat the back of the spoon once thickened. Remove from heat and continue to whisk as it cools.

4. Add the double cream while whisking, which cools and thins the mixture further.

5. You can whisk the mixture less as it gradually cools, then leave it on the side to cool further. Add to the fridge until cold to help ice crystal formations later.

6. Add to an ice cream machine (a worthwhile investment, I assure you), or sombrely place into freezer.

(Overly enhanced photo in dim lighting)

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