Ginger and Lychee Ice Cream from The Great Ice Cream Book by Jon Croft
Put the milk on to warm with the ground ginger. Whisk the egg yolks, sugar and vanilla essence until almost white. Whisk the milk into the eggs and sugar and pass through a fine sieve. Return to a ...
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Cooking tools:
- Saucepan
- Stove
- Whisk
- Mixing bowl
- Fine-mesh sieve
- Wooden spoon
Ingredients
- 5 fl.oz. (150 ml.) double cream
- 1 small jar stem ginger in syrup
- 3 drops vanilla
- 4 oz. (125 g.) castor sugar
- 1 small tin lychees
- 1½ oz. (40 g.) ground ginger
- 2 pints (generous litre) milk
- 6 oz. (175 g.) sugar
- 10 egg yolks
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