Clotted Cream Stem Ginger Ice Cream Food

CLOTTED CREAM & GINGER ICE CREAM

Clotted cream & ginger ice cream image

This tangy ice cream is perfect for your ice cream maker but just as easy by hand

Provided by Good Food team

Time 45m

Number Of Ingredients 5

Ingredients

300g tub top-quality, ready-made custard
2 x tubs clotted cream
4 tbsp syrup from the stem ginger jar
2 x pieces stem ginger , finely chopped
1 x Roasted rhubarb (see 'Goes well with below)

Steps:

Fold the custard, clotted cream and ginger syrup together in a bowl until completely combined. Pour this into an ice-cream machine and churn according to machine instructions. (If you don't have an ice-cream machine, put the bowl in the freezer for about 11⁄2 hrs, or until the mixture starts to freeze around the edges. Give it a good stir to break it all up, then repeat.)
When the ice cream is completely churned, mix in the chopped ginger so it speckles the ice cream, then serve in scoops with the Roasted rhubarb.

Nutrition Facts : Calories 565 calories, Fat 41 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.27 milligram of sodium

CLOTTED CREAM & STEM GINGER ICE CREAM

Clotted cream & stem ginger ice cream image

Add a zing to your ice cream with Rick Stein's spicy suggestions

Provided by Rick Stein

Categories Dessert, Treat

Time P1D

Number Of Ingredients 6

Ingredients

600ml full-fat milk
225g tub clotted cream
1 vanilla pod , slit open lengthways
6 medium egg yolks
85g caster sugar
100g stem ginger , finely chopped, plus 6 tbsp syrup from the jar

Steps:

Put the milk and clotted cream into a non-stick pan. Scrape out the seeds from the vanilla pod, add pod and seeds to the milk and cream, and bring almost to the boil. Set aside for 20 mins.
Cream the egg yolks and sugar together in a bowl. Bring the milk and cream back to the boil, remove the vanilla pod, then pour the mixture onto the egg yolks, stirring all the time.
Strain the mixture back into the cleaned-out pan and cook over a gentle heat, stirring constantly, until the mixture has thickened and lightly coats the back of a wooden spoon. Do not let the mixture boil or it will curdle. Pour back into the bowl and leave to cool, then cover and chill overnight. The next day, churn in an ice-cream maker, stirring the stem ginger and syrup into the mixture just before freezing. If you do not have an ice cream machine, you can pour the mixture into a shallow container, cover and freeze until firm but not rock hard, then whizz in a food processor until smooth. Re-freeze and repeat the process 2-3 times more. Store in the freezer until needed.

Nutrition Facts : Calories 363 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 31 grams sugar, Protein 5 grams protein, Sodium 0.13 milligram of sodium

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