Although the stem ginger ice cream plays the starring role in the post, the gingerbread cake is not to be dismissed. Together they are as good as it gets for a sublime dessert. Thin slices of fresh ginger steeped in whole milk gives the finished ice cream a refreshing zing throughout while for the ginger cake, finely ground fresh ginger root, cinnamon, cloves and black pepper adds extra layers of intense flavor. Chopped stem ginger is folded in the ice cream after freezing the mixture in an ice cream maker. No ice cream maker-no problem! Here are 6 Ways to Make Ice Cream Without an Ice Cream Machine from The The Kitchen.
On my last visit to England, I bought a jar of stem ginger which thankfully wrapped well survived the trip in my checked luggage. I’m sure I could have ordered it from Amazon or visited the many supermarkets to find it, but somehow having bought it on a trip to England gave the stem ginger special status. From reading about stem ginger, I find that it seems very simple to make. Sarah James from the The Kitchen Shed has a very informative post on making stem ginger.
Fresh Ginger Ice Cream
Makes about 1 quart
Adapted from The Perfect Scoop
There is an updated version of this book here
3 ounces (85 grams) unpeeled fresh ginger
1 cup (250ml) whole milk
2 cups (500ml) heavy cream
3/4 cup (150grams) sugar
Pinch of salt
5 large egg yolks
Chopped Stem ginger or crystallized ginger to fold in after freezing in an ice cream maker
Cut ginger into thin slices. In a saucepan, add ginger slices and enough water to cover by 1/2-inch. Bring ginger and water to a boil and continue to boil for 2 minutes. Drain the ginger, discarding the liquid.
Return the blanched ginger slices to the saucepan, then add the whole milk, 1 cup of the cream, sugar and salt. Warm the mixture, cover and remove from the heat. Let steep for 1 hour. Again, rewarm the mixture. Using a slotted spoon, remove the ginger slices and discard. Pour the remaining 1 cup of cream into a large bowl and set a mesh strainer over the bowl.
In a separate medium bowl, whisk together the egg yolks, then slowly pour the warmed mixture into the egg yolks, whisking constantly, Scrape the warmed egg yolks back into the pan, stirring constantly over medium heat, scraping the bottom as you stir. Mixture should thicken and coat a spatula. Pour the custard through the mesh strainer and stir in the cream. Cool over an ice bath, stirring occasionally.
Chill thoroughly in the refrigerator, then freeze in an ice cream maker according the manufacturer’s instruction for your machine. Stir in 4 tablespoons chopped stem ginger.
Adapted from Ready For Dessert-My Best Recipes
Cake serves 10-12
4 ounces (115grams) fresh ginger root, peeled and sliced thin
1 cup mild-flavored molasses
1 cup sugar
1 cup vegetable oil
2-1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon freshly ground black pepper
1 cup (250ml) water
2 teaspoons baking soda
2 large eggs, room temperature
Preheat oven to 350°F (175°C). Butter the bottom and sides of a 9-inch springform pan or a 9-inch round cake pan at least 2-inches deep. Line with a round of parchment paper.
Chop the ginger very fine, using either a food processor fitted with a metal blade or with a chef’s knife. Set aside.
In a large bowl, mix together the molasses, sugar and oil. In another bowl, mix together the flour, cinnamon, cloves and freshly ground black pepper.
In a small saucepan, bring the water to a boil, then stir in the baking soda. Whisk this mixture into the molasses one, then add the chopped ginger. Gradually add the flour mixture over the molasses mixture, whisking to combine. Add the eggs and whisk until thoroughly blended.
Scrape the batter into the prepared pan and bake until the top of the cake springs back or a thin knife or toothpick comes out clean, about 1 hour. Let cool completely.
To remove cake from pan, run a knife around the sides to help loosen it from the pan. Invert onto a plate, peel off parchment paper and re-invert on a serving plate. Cut into desired pieces and top with the ginger ice cream.
This is my contribution to Menu lib (e)ro, Dessert and Ice Cream, hosted by Haalo of Cook (almost) Anything Once who prepares a very delicious hazelnut gelato to serve on cake. This event is open until December 6, 2018.
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