This recipe comes from the booklet that came with the ice cream maker. It’s so original and good that I keep making it, with as the only tweak that I add some fresh ginger juice.
Ginger in sweet syrup (Dutch: stemgember) and sweet ginger syrup (Dutch: gembersiroop) are available in nearly every supermarket in the Netherlands, but I am not sure if it is as easily available elsewhere.
35 grams (1 1/4 oz) sweet ginger, chopped
1 1/2 Tbsp ginger syrup
1 Tbsp honey
70 grams (2 1/2 oz) sugar
250 ml (1 cup) whipping cream
250 ml (1 cup) whole milk
3 egg yolks
1 tsp corn starch (maizena)
1 tsp fresh ginger juice
Put the egg yolks, sugar, and corn starch in the bowl of your mixer.
Beat until pale yellow and creamy.
Heat the milk (to about 60C/140F, not hotter) in the microwave, and add it to the mixture. You can also use cold milk, but this is faster. If the milk is hotter than 60C/140F, the egg yolks will cook.
Put the mixture into a saucepan and heat, stirring, to about 85C/185F. Do not let it boil! If you use an instant-read thermometer like I do, there is no need to use au bain marie or a double boiler and you can even use medium-high heat. Just make sure to stir well and to start turning the heat down as the temperature approaches 85C/185F.
Let the mixture cool off. As soon as it has cooled off a bit, cover with plastic wrap to prevent a skin from forming. Put in the refrigerator when it’s cooled to room temperature, and let it cool completely to refrigerator temperature.
When the mixture is cold and you are ready to start making the ice cream, add the honey, chopped ginger, ginger syrup, fresh ginger juice, and whipping cream to the mixture. Stir to mix.
Pour this mixture into your ice cream maker and let it churn according to manufacturer’s instructions (on the slow speed, if your ice cream maker has speeds).
In my cases it takes 45 minutes to obtain this lovely ice cream. Serve straight away, or store in the freezer. I like the smooth texture when it comes straight from the ice cream maker.