Ingrid's ginger-crunch ice cream
The creme fraiche offers a velvety richness and a hint of tanginess, that tastes a bit more grown up.
- Ice cream
- ¼ cup sugar
- 2 tablespoons golden syrup
- 1 teaspoon ground ginger
- 1 teaspoon baking soda
- 1 cup full fat milk, cold
- ¾ cup caster sugar
- 2 cups creme fraiche
- 6 tablespoons finely diced crystallised ginger
- ½ Ginger Honeycomb (below) for churning
- ½ Ginger Honeycomb (below) as a topping
- Make honeycomb first. Grease a baking tray with butter.
- In a medium saucepan, over a low heat, stir the sugar and golden syrup for 2 minutes or until sugar has dissolved. Turn up the heat, bring to the boil then simmer for 4-5 minutes, stirring frequently to prevent burning. It should be a caramel colour and syrupy in texture. Add ground ginger and stir.
- Remove from heat and add the baking soda, stirring quickly until the mixture froths up. Pour quickly onto the prepared tray and allow to cool. When hard, break into small rough chunks.
With an ice-cream maker...
- In a medium bowl, whisk milk and sugar to dissolve. Stir in creme fraiche to combine.
- Follow ice-cream maker instructions to churn your ice cream (about 30 minutes).
- Add the crystallised ginger and half the Ginger Honeycomb in the last 5 minutes of churning. Add extra honeycomb to top.
To make by hand...
- In a medium bowl, whisk milk and sugar until dissolved - about five minutes or faster with a hand mixer.
- Stir in the creme fraiche until combined.
- Cover with plastic wrap and place into the coldest part of your freezer for 1 hour.
- Remove from freezer. Whisk vigorously for 5 minutes. It will start to thicken. Place back in the freezer for 1 hour.
- Remove and whisk again for 5 minutes to dislodge ice crystals.
- Stir through crystallised ginger and ginger honeycomb. Add extra crushed honeycomb on top. Freeze overnight.
DID YOU KNOW?
Ice cream made in an ice cream maker is smoother and can be served right away.