Ginger Ice Cream
Serves 4 to 6
75g granulated sugar
3 egg yolks
284ml double cream
75g preserved stem ginger, finely chopped
1. Place the water and sugar in a pan and heat gently, stirring until dissolved. Increase the heat and boil steadily until the syrup reaches a temperature of 110°C (225°F); at this stage a little of the cooled syrup will form a thread when drawn between the thumb and forefinger.
2. Cool slightly, then pour onto the egg yolks, whisking until the mixture is thick and mousse-like.
3. Whip the cream until it stands in soft peaks, then fold in the ginger. Fold into the egg mixture. Turn into a rigid freezerproof container. Cover. seal and freeze until firm.
4. Transfer to the refrigerator 20 minutes before serving to soften. Scoop into chilled glasses to serve.