I presumed making ice cream was difficult, but even the ice cream I made by hand, only required five minutes of whisking on the hour for a couple of hours to get it just right. Ive taken my inspiration from my trusty Edmonds cookbook and my all time favorite recipe, ginger crunch. I’ve used ground ginger in the honeycomb and small pieces of crystalized ginger through the ice cream to give it a real ginger kick. I’ve substituted the full cream for creme fraiche which has given my ice cream a velvety rich taste and a hint of sour tanginess that cuts through the creaminess. I think it tastes a bit more grown up.
¼ cup sugar
2 tablespoons golden syrup
1 teaspoon ground ginger
1 teaspoon baking soda
How to make
1. Grease a baking tray with butter.
2. In a medium saucepan, on a low heat, stir the sugar and golden syrup until the sugar has dissolved. This should take a couple of minutes. Turn up the heat and bring to the boil. Then simmer for 4-5 mins, stirring frequently to prevent any burning. It should be a caramel color and it should be syrupy. Add ginger and stir.
3. Remove from heat and add the baking soda, stirring quickly until the mixture froths up. Pour quickly out onto the prepared tray and allow to cool. When hard, break into small rough chunks.
Creme fraiche ice cream
1 cup full fat milk, cold
3/4 cup caster sugar
2 cups of creme fraiche
6 tablespoons of finely diced crystalized ginger
1/2 ginger honeycomb (broken into small chunks), add during churning
1/2 ginger honeycomb as a topping
With an ice cream maker
1. Whisk milk and sugar until dissolved. This takes about five minutes or faster with a hand mixer.
2. Stir in creme fraiche until combined.
3. Follow Ice cream maker instructions to churn your ice cream. My ice cream took 30 minutes to churn.
4. Add the crystalized ginger and half the ginger honeycomb during the last 5 minutes of churning.
5. Serve immediately in cones or bowls and sprinkle additional honeycomb on top.
6. To serve later, scoop into an airtight container, sprinkle with honeycomb and freeze.
Preparation: 15 minutes
Churning time: 30 mins
Without an ice cream maker
1. In a medium bowl, whisk milk and sugar until dissolved. This takes about five minutes or faster with a hand mixer.
2. Stir in creme fraiche until throughly combined.
3. Cover with plastic wrap and place into the coldest part of your freezer for 1 hour.
4. Remove from freezer. Whisk vigorously for 5 minutes. It will start to thicken. Place back in the freezer for 1 hour.
5. Remove and whisk again for 5 minutes to dislodge ice crystals.
6. Stir through crystalized ginger and ginger honeycomb. Add extra crushed honeycomb on top. Freeze overnight.
Preparation: 2hrs 25mins
Freezing time: overnight
Makes 1 litre
It took me three attempts to get the the ginger crunch right, I didn’t keep a close eye on the first lot and it burnt, the second attempt, I was over cautious and didn’t allow it to simmer long enough, so it was chewy and light in color, my third and successful attempt worked as I stirred the simmering mixture frequently and was rewarded with a golden pile of ginger honeycomb.
Using an ice cream maker gives your ice cream a smoother texture but the biggest advantage is in saving time. With an ice cream maker you can serve your ice cream straight away, whereas the handmade ice cream needs to be frozen overnight.