Today’s recipe is Dark Chocolate – Crystallised Ginger Icecream. It’s gorgeously creamy, perfectly gingery with a few bit of crystallised ginger here and there and just enough chocolate to balance it out. It makes the perfect end to any meal.
Beware.. its dangerously rich, creamy and decadent… 😉 Some people are serious ice cream lovers. My sister practically live off the stuff and my hubs (me too) would pass up any other dessert unless it’s ice cream.
Few weeks back, Hubbs and I happen to pass by a cute little ice cream cafe named “Tutti-Frutti”. Cute name right?! It has some pretty epic combinations of homemade ice creams and they also served coffee and some homemade cakes and pastries.
Hubbs had a cherry-bourbon ice cream and I as always opted for dark chocolate ice cream, but they didn’t have the plain dark chocolate ice cream which kinda put me off because I do not like to mix my chocolate ice cream with anything. Anyhow I took a risk and ordered the chocolate-ginger ice-cream. I took the first lick and gahhhhhhh… I fell in love.. totally in love with the gingery- chocolatey ice cream. It was just out of the world. I instantly knew that I had to recreate my own epic seasonal flavor concoction as soon as I reach home. I even bought 2 pints of this amazing ice cream from the shop. It took me a trial to get the flavours right and balanced. It was creamy, chocolatey slightly spiced with ginger and a little tits and bits of candied ginger for that extra something.
- 2 cups Heavy Cream
- 1 1/2 cups Full Milk
- 150 grams Dark Chocolate, chopped
- 3 tablespoon unsweetened Cocoa powder
- 4 inch Fresh Ginger, washed & peeled & thinly sliced
- 3/4 cup Granulated Sugar
- 5 Egg yolks, large
- 1/4 cup Crystallised Ginger, chopped
- pinch of salt
- In a saucepan, add the milk, cream, cocoa powder, salt and thinly sliced fresh ginger, whisking to blend the cocoa. Bring just to a boil and remove from the heat.
- Cover and let it steep for an hour or so.
- When the ginger is done steeping, strain it out of the milk-cream mixture. Now return the milk-cream mixture to the saucepan and bring it back to a simmer.
- Meanwhile in a separate bowl whisk the egg yolks and sugar together, until the mixture turns thick and pale in color.
- Now slowly add one cup of hot milk-cream mixture a little at a time to the egg mixture to temper them and whisk constantly until smooth.
- Now add the tempered egg back to the saucepan with the remaining milk-cream mixture and cook over low heat until the mixture thickens and coats the back of the wooden spoon.
- Add the broken chocolate pieces in a large bowl and set aside. Strain the mixture through a fine sieve in the large bowl over the chocolate and allow it to sit for a couple minutes. Whisk it all together until the chocolate is melted.
- Cover with plastic wrap and refrigerate for a minimum of 4 hours or up to overnight.
- Once the mixture is sufficiently chilled, give everything a good whisk to combine it, place it in your ice cream machine and freeze according to the ice-cream makers instructions.
- Once the ice is done churning, fold in the 1/4th cup of chopped crystallised ginger with a rubber spatula. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours.
- Prepare the custard base as directed in the recipe.
- Remove custard from the refrigerator and stir. Now pour the mixture to a deep freezer-safe container and place in the freezer for 45 minutes.
- As it starts to freeze near the edges, remove from the freezer and stir vigorously with a whisk, being sure to break up any frozen sections. Return it to the freezer.
- Continue to check every 30 minutes, stirring vigorously as it’s freezing. This might take 3-4 hours for the ice cream to be sufficiently frozen and ready.
I love to shoot ice cream also hate at the same time because of difficulty. I had a hard time photographing this icecream. And it happened to be a HOT HOT day when I had to shoot the icecream.. 🙁