If you saw my post with the recipe for a Whisky Mac a while ago you will already know that I am a sucker for a whisky/ ginger combination, so when I decided to make a dark chocolate self-saucing pud the other night I could think of no better accompaniment than this ice-cream. I have to say it took a bit of fiddling to get the recipe right, and apologies to my poor guests, but I have to confess that they did not get the best version - but luckily I have it now!
300ml whole milk
1/2 cup crystallised ginger, chopped
7 egg yolks (must do a meringue post...)
1 cup caster sugar
1/3 cup whisky (I wish it were more, but it will not set!)
Heat the cream and milk in a large saucepan until just below boiling. While it is heating beat sugar and egg yolks in a large bowl (or better still a large Pyrex jug) - best with hand held electric beaters. Beating the eggs and sugar with one hand, slowly pour in the hot cream and milk. Once it is combined, pour back into the pot and return to a gentle heat with half of the crystallised ginger. Stir with a wooden spoon until the custard has thickened and when you run your finger through the back of the wooden spoon it leaves a clear line. If you stir continuously in a figure-of-eight movement you will actually feel the custard change as it becomes more viscous and provides a little more resistance. Pop in the fridge and chill until cold. Now - hopefully you have an ice-cream machine - pour the custard and the rest of the crystallised ginger except 1 tablespoonful. Churn until almost frozen then stir through the whisky, pour into a freezer safe container and sprinkle the rest of the ginger. Freeze for at least 6 hours and ideally overnight. I have not made this without an ice cream machine, but I believe you can freeze it in a container, removing it from the freezer every hour and 'churning' it in a mixer with a paddle attachment, repeated 3 times to get the same result. Do not whizz it in a food processor or you will whizz the crystllised ginger into little gritty bits. Serves 8-10. Great with any hot chocolate or apple pudding, and pretty amazing with quick Boozy Chocolate Sauce too.
Quick Chocolate Sauce
180g 70% dark chocolate, broken into chunks
200 ml cream
50 ml Whisky or Stone's Green Ginger Wine (optional - can substitute with 50ml extra cream)
Heat cream in the microwave until almost boiling. Add chocolate, leave to sit for a minute, then whisk until smooth. If the chocolate is not fully melted, microwave in bursts of 15 seconds until it is. Whisk in whsiky or wine and serve poured over ice cream - eat quickly it will get a bit melty!