Ginger Plum-Ripple Ice Cream with Sesame and Poppy Seed Tuile Recipe - Great British Chefs
This simple ice cream from Richard Bainbridge is garnished with a crunchy sesame and poppy seed tuile.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Ingredients
- 150g of egg yolk
- 75g of caster sugar
- 5g of ground ginger
- 205g of milk
- 425g of double cream
- 10g of fresh ginger, sliced
- 2 tbsp of plum sauce, plus more as needed
- 50g of butter
- 1 tbsp of lime juice
- 1 zest of 1 lime
- 25g of liquid glucose
- 25g of plain flour
- 70g of icing sugar
- 15g of poppy seeds
- 50g of sesame seeds
- 100g of plum sauce
- 2 unwaxed limes, zested and juiced
- fresh coriander, to garnish
- za'atar, to garnish
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