Stem Ginger Gelato
Preparation : 0 min
Cooking : 5 min
Total time : 12 h 5 Rest : 12 h
3 people
400 ml of whole milk
250 ml of double cream
100 g of sugar
4 medium egg yolks
1 vanilla pod, cut in half lengthways
130 g of stem ginger, drained from its syrup
RECIPE STEPS
1
Chop the ginger, either in the mini bowl of a Magimix Food Processor or by hand. Add the milk, cream, vanilla pod, half the sugar and half the ginger into a pan. Bring the mixture to a boil.
- 400 ml of whole milk
- 250 ml of double cream
- 50 g of sugar
- 1 vanilla pod, cut in half lengthways
- 65 g of stem ginger, drained from its syrup
2
Meanwhile beat the egg yolks and the other half of sugar in a bowl until the thick ribbon stage.
- 50 g of sugar
- 4 medium egg yolks
3
Strain the hot liquid onto the egg yolk mixture, whisking continuously.
4
Add this mixture back into the pan and cook on a low heat, stirring continuously, until the mixture coats the back of a spoon.
5
Chill in a sealed container in the fridge for between 2-12 hours. The longer time allows the flavour to develop.
6
Place the mixture into the Gelato Expert on the gelato setting and add in the remaining stem ginger. The machine will beep once the desired consistency is reached.