Whisky and Ginger Ice Cream

8.7.13


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
500ml cream
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!




14 comments :

  1. For ice cream plan, you would enjoy your events with long lasting ice cream flavors along with flavors.

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  2. Having just posted Jack Daniel's Peach Pie Squares, I think I need to try this ice cream, maybe they'd be a good pairing!

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  3. sounds great, but which cream shall I use? single, double, or whipping?
    thanks!

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    1. Hi Lukas - good question! In New Zealand, with all of our lovely cows and dairy industry, we don't have double and whipping cream...weird! From what I understand you will have beautiful, luscious results using the double cream. Please do let me know how you get on! :)

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  4. I just made this today and it was absolutely delicious. The flavor was fantastic! The only issue I had was that it was a bit too soft. I didn't use a wooden spoon to thicken it and I used just plain heavy cream. I left it in the freezer for 8 hours. Any suggestions? I'd love to remake it!

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    1. Hi Dakota - thanks so much for your message. Hmm - this ice cream doesn't freeze super hard because of the alcohol content, but it should be nice and firm. It had plenty of time to freeze, so I wonder if the custard had thickened enough before freezing - it really needs to become quite thick. If it was, the other options would be to add a pinch of salt to help freeze it more firmly, or to reduce the liquid. The whiskey provides the fabulous flavour, (and we want that!) so perhaps you could try it with 700ml cream. Please do let me know how you get on! All the best, Sarah :)

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  5. this was delish.

    I will take this custard as my base for now on.

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    1. Great - thank you so much for the feedback, I am so glad you enjoyed it! :)

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  6. I have now looked through almost all of your recipes and I am loving them! I am so excited to try them out - I'll let you know how it goes! Lovely pictures, dear.

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    1. Wow Lisa, what a lovely comment - thank you so much for taking the time to post it, and I really hope you enjoy the recipes!!! :)

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  7. For me, my mother makes the best ice cream recipes. So yummy!

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