I inherited my love of ginger from my mother who loved to eat crystallised ginger. This fresh ginger ice cream has crystallised ginger added. For triple ginger, try serving it with a ginger biscuit crumb.
To make this eggless ice-cream, measure 2 cups of milk and remove 2 tablespoons of the milk to make a slurry with 4 teaspoons of cornflour (cornstarch). In a saucepan bring to boil the remainder of the milk, 1¼ cups of double cream, ⅔ of a cup of sugar, 2 tablespoons of corn syrup and 1 tablespoon of grated fresh ginger. Allow it to simmer for 4 minutes. Remove from the heat and stir in the cornflour slurry then return to the heat and cook until thickened. Cool the mixture in an ice bath. When cool, strain out the ginger and place in a blender. Add 45g (1½ oz) of cream cheese and ⅛ of a teaspoon each of salt, xanthan gum (optional) and guar gum (optional). Blend until very smooth and refrigerate, preferably overnight, before churning. Churn the ice cream and, in the last few minutes of churning, add chopped pieces of crystallised ginger. Freeze for at least four hours before serving.
michelle picker cooks 