Gingered Ice-Cream in a Red Paw Paw 5 Egg Yolks 145 g Castor Sugar 250 ml Milk 300 ml Cream 150 g Ginger in syrup (chopped ) 2 small very ripe pawpaws (peeled and seeded
Gingered Ice-Cream in a Red Paw Paw
- 5 Egg Yolks
- 145 g Castor Sugar
- 250 ml Milk
- 300 ml Cream
- 150 g Ginger in syrup (chopped )
- 2 small very ripe pawpaws (peeled and seeded )
-
Whisk the eggs and sugar in a clean bowl until double in volume
-
Heat the milk to just before boiling point
-
When it begins to foam at the surface add the egg mixture and return to a low heat
-
Cook very slowly and gently until the mixture thickens and coats the back of spoon
-
Remove from heat and strain through a sieve into a chilled bowl
-
Once it is cooled add the cream and ginger
-
Add this mixture to an ice cream machine and follow the manufacturers instructions
-
Once frozen, scoop the ice cream and serve into halved pawpaw
If you do not have an ice-cream machine, place in a plastic container and put into the freezer. When icicles begin to form around the edges, beat back to a smooth texture. Repeat once more. This dessert can be served inside a halved pawpaw. Should you wish to stand the up pawpaw, cut a straight edge on the end of the stem side of the pawpaw to create a flat stable platform. To make a chocolate swirl: melt a good quality chocolate and spread over a wax proof surface. When chocolate has partly hardened, cut into thin strips and twist.