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Three Gingers Ice Cream

200g (7oz.) Caster Sugar
150ml (5 oz.) Water
6 Egg Yolks (Free Range of course)
2 Teaspoons Ground Ginger
3 Pieces of Stem Ginger in Syrup
6 Gingernut Biscuits
250 ml (9 oz.) Cream
250 g (9 oz.) Crème Fraiche

You need a small but solid pot to make the syrup.
Put the sugar and water on to boil in this and simmer for about 5 mts.
(You want to bring it to 230 F on a sugar thermometer.)
Beat the egg yolks together well in a non plastic bowl.
While still beating pour the very hot syrup on to the egg yolks.
Once that is done you continue to beat the mixture until it cools.
It will thicken and turn paler.

Once the egg mixture is cool beat the creams and the ground Ginger together .
Start by beating the ordinary cream with the ginger and then, once it is stiff , beat in the Crème Fraiche until you have a uniform stiff mixture.
Chop the pieces of Stem Ginger into little dice
Crush the Gingernuts into coarse crunchy pieces.
Fold these and the cream into the egg mixture.
Now pour the mixture into a container which has a good lid and freeze overnight.
Take it out of the freezer and into the fridge for a half hour before you serve it.

April 14, 2006 09:11 PM | 1 Comments
  Martin Dwyer
Consultant Chef