• White chocolate ice-cream sundae with ginger syrup

    Serves: 4
    Cooking Time: 40 mins plus overnight for freezing

    Ingredients

    • 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

    Instructions

    1

    For the ice cream, melt the chocolate with 50ml of the milk in a double boiler, stir until smooth and set aside.

    2

    In another pot, bring the remaining milk to the boil with 50g of the sugar.

    3

    While the milk is heating, beat the yolks in a bowl with the remaining sugar until pale and creamy.

    4

    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.

    5

    Add the chocolate mixture and stir well. Remove from the heat and stand the pot in cold water to reduce the temperature.

    6

    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.

    7

    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.

    8

    To make the sundaes, spoon ice cream into serving cups, add fresh fruit and drizzle with the ginger syrup.

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