White chocolate ice-cream sundae with ginger syrup
- WHITE CHOCOLATE ICE CREAM
- 375g white chocolate
- 150ml milk
- 100g castor sugar
- 3 large eggs, separated
- GINGER SYRUP
- 20ml (2 tsp) fresh ginger, grated
- 210g (1 cup) castor sugar
- 125ml (½ cup) water
- fresh fruit (cherries, peaches or nectarines), to serve
For the ice cream, melt the chocolate with 50ml of the milk in a double boiler, stir until smooth and set aside.
In another pot, bring the remaining milk to the boil with 50g of the sugar.
While the milk is heating, beat the yolks in a bowl with the remaining sugar until pale and creamy.
When the milk boils, pour it slowly into the yolk mixture, beating continuously until combined. Pour this mixture back into the pot and stir over a low heat until it starts to thicken, about 10 minutes.
Add the chocolate mixture and stir well. Remove from the heat and stand the pot in cold water to reduce the temperature.
Beat the egg whites until stiff and slowly fold these into the custard mixture. Pour into a plastic container or ice-cream machine and freeze for at least 8 hours.
For the syrup, combine all the ingredients in a pot and simmer until reduced and thickened. According to your preference, either strain the ginger pieces out or leave them in. Allow to cool and refrigerate overnight.
To make the sundaes, spoon ice cream into serving cups, add fresh fruit and drizzle with the ginger syrup.