This ginger and caramalised grapefruit ice cream recipe is a perfect balance of sweet, bitter and spicy
Makes just over 1 litre
- 150g light muscovado sugar
- 400ml whole milk
- 1 tsp-1 tbsp ground ginger
- Zest of 1 pink/red grapefruit
- 3 large egg yolks
- 350ml double cream
- 100g stem ginger from a jar, finely chopped
For the candied ginger slices
- 1 medium stalk of ginger, peeled
- 200g caster sugar
For the caramelised grapefruit
- 2 red or pink grapefruit, segmented
- 100g caster sugar
In a medium saucepan mix together the sugar, milk, ginger and zest. Heat gently until it all comes to a simmer. Whisk the egg yolks until pale, then slowly pour the hot milk mixture over the eggs, whisking continuously.
Pour the mixture back into the pan and heat very gently, stirring constantly with a rubber spatula. The mixture should steam but not simmer. It will thicken, but not to the consistency of a thick custard – there just aren’t enough egg yolks. Once thickened, sieve immediately into a cold bowl and allow to cool completely.
Whisk the cream to soft, floppy peaks and fold into the custard along with the stem ginger. Pour the mixture into an ice-cream maker and churn according to manufacturer’s instructions. Once churned, decant into a Tupperware container with airtight lid, and freeze until required.
If you don’t have a churner, you could pour into the Tupperware, cover, and freeze for six hours, taking it out and beating it well every hour. If you have a food processor then blitz it in that for a few seconds every two hours instead of beating.
After storing in the freezer, remember to leave the ice cream out at room temperature for a good 20 minutes before serving.
To candy the ginger, slice it =into extremely fine slices – a mandolin is the best tool. Place the slices into a saucepan and add water to cover. Bring the contents of the pan to a boil and boil for a minute, then discard the water. Repeat once more. Remove the ginger from the pan and add 100g of the sugar and 100ml water. Heat over a high flame, stirring to dissolve the sugar. Once the syrup boils, add the slices of ginger and reduce to a simmer. Poach for 5 minutes, then strain.
Allow the ginger slices to cool, then toss them in the remaining 100g of sugar and spread onto a tray to dry and crisp overnight.
To make the caramelised grapefruit, heat a saucepan over a medium heat and add the grapefruit and sugar. Cook down until the grapefruit falls apart and caramelises slightly.
This recipe originally appeared at The Telegraph.