Lemon and ginger ice cream
Lemon and ginger – fruit and root ice cream

I generally have chunk of root ginger lurking in the salad drawer of the fridge and although it’s used, it can often be forgotten.  A while ago I came across a recipe for proper ginger beer which presented an excellent opportunity to make use of that ginger which was getting past its best, along with a couple of lemons.

Ginger beer
Delicious fizzy ginger beer

It was simple to make but after straining the liquid I was left with a bowl full of sliced lemon and chopped ginger that seemed just too good to throw away.  Instead I added sugar and water and simmered it for a couple of hours until it was soft and the syrup was thick.  I ladled it into a sterilised jar and popped it in the fridge.

A couple of days later I was making a vanilla ice cream to accompany our Devonshire apple cake and was looking for something to liven it up a bit.  I spotted the jar of fruity syrup and decided it would be perfect to add a bit of zing.

Our pudding was served up with a large dollop on top of the cake with some sprinkles of lemon crystals which just make your mouth water – delicious!

This month’s blog challenge on Kavey Eats was fruit, so it was very fortuitous.  Here is my recipe for lemon and ginger or fruit and root ice cream but if you want to try it, you will have to make the beer first!

Fruit and root ice cream

Ingredients

Lemon crystals
Mouth watering lemon crystals
  • 400ml milk (I used fresh goat’s milk)
  • 4 tbls dried milk powder
  • 50g caster sugar
  • 4 medium egg yolks
  • 1 tsp vanilla essence
  • pinch salt
  • 2 heaped tbls lemon and ginger in syrup
  • Lemon crystals for decoration

Instructions

  1. Put the milk, dried milk powder and salt into a pan and bring just up to boiling point.
  2. In a bowl beat the eggs, sugar and vanilla essence until pale and fluffy.
  3. Allow the milk to cool slightly and then with the mixer running slowly, pour the hot milk onto the egg mixture and stir until thoroughly blended.
  4. Leave to cool.
  5. Pour into the ice cream maker and start churning.
  6. When the ice cream is just beginning to freeze spoon in the lemon and ginger with the paddle running.
  7. Continue churning until done.
  8. Serve on a warm pudding with sprinkles of lemon crystals


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