Read more about my passion for ice cream here in the Blog Of Ice Cream

Recipe For Stem Ginger Ice Cream

1/2 pint (250 ml) double (heavy) cream
1/4 pint (125 ml) water
3 oz (75mg) caster sugar
3 egg yolks
3 oz (75mg) finely chopped stem ginger
1 tablespoon of syrup from the ginger jar

Place the sugar and water into a saucepan and slowly heat until the sugar has dissolved (using a low heat is essential in this process). When dissolved, increase the heat and bring to boiling point, then actually boil the mixture for 2-3 minutes. Remove the pan from the heat, allow the mixture to cool a little and then pour onto the egg yolks whilst whisking as pouring. Whisk until the mixture is like a mousse in texture.

Separately whip the double (heavy) cream until thick (not stiff) and then fold the chopped stem ginger into it. Take this ginger/cream and slowly fold it into the ginger syrup mixture.

Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.

Want to try more unusual recipes like this one? Check out my list today - you might be surprised just how many variations on a theme you can make with homemade ice cream.