Woo-hoo – this is my first recipe that I made up myself! No credits to anyone here but me. And even better – it is really good*! I did research a few different recipes and took what I thought would work based on other experiences. Can’t tell you how satisfying it is to feel like finally I have learned something for the good of all foodies. And today I give it to you 🙂
*If you like ginger and golden syrup. A lot.
- 500ml heavy cream
- 250ml Full cream milk
- 1.5 cinnamon quills
- 2 whole cloves
- 1-2 teaspoons grated fresh ginger
- 2 cardamom pods (slightly bruised)
- 1/4 nutmeg (cracked well with mortar and pestle)
- 1 teaspoon bicarb soda
- 100g golden syrup
- 100g caster sugar (raw is best)
- 6 egg yolks
- pinch salt
- Pour 250ml of the cream into a saucepan and throw the cinnamon quills (broken up), cloves, ginger, cardamom pods, cracked nutmeg, golden syrup & bicarb soda. Bring it almost to the boil and then take it off the heat. Leave to infuse for 5 minutes.
- Strain the mixture with cheese cloth over a strainer to get all the little bits. You want your ice-cream to be velvety smooth. Bits of nutmeg will spoil that. Throw the filtered bits out and set the cream mixture aside for the moment.
- In a medium saucepan add the remaining 250ml of cream, 250ml milk, sugar, egg yolks and salt. Cook over a medium heat until it coats the back of the spoon. Don’t let it boil. Don’t want scrambled eggs.
- Strain the eggy mixture over a strainer into the cream mixture you’ve put aside.
- Mix the eggy mixture into the cream mixture and put it in the fridge for at least 2 hours. It must be chilled before you go to the next step.
- Now stick your finger in the mixture and make sure its cold. If it is now put it in the ice-cream maker and churn according to the directions. Mine takes 25-30mins.
- Almost done! Now pour the mixture which should look like soft serve ice-cream into your ice-cream container and stick it in the freezer overnight.