2 Jul 2007


This Italian ice cream is like the original soft scoop ice cream. It is made with a boiled sugar syrup and doesn't have the traditional custard base, it is speckled with chopped stem ginger and will stay soft when frozen.
If you don't have an ice cream machine then this would be a good one to make, but you will need a sugar thermometer.
I decided to add some Stone's Green Ginger Wine to the mixture before freezing. The texture of the semi-freddo was wonderfully smooth and velvety.
To serve, I made some chocolate cases with Green & Black's Organic Cooks' Chocolate, after my unsuccessful attempts at making chocolate baskets!!

Meeta over at What's for Lunch, Honey? has chosen "Scream for Ice Cream" for her Monthly Mingle. I hope my entry is 'cool' enough for you Meeta!

I have slightly adapted the recipe from the one given in the book.

by Joanna Farrow and Sara Lewis

ISBN 10987654321 - PAGE 87

Serves: 6

4 egg yolks, 115g caster sugar, 120ml cold water, 300ml double cream, 115g drained stem ginger, finely chopped, plus extra slices, to decorate, 3 tbsp ginger wine (optional)

1.Put the egg yolks in a large heatproof bowl and whisk until frothy. Bring a saucepan of water to the boil and simmer gently.
2. Mix the sugar and measured cold water in a saucepan and heat gently, stirring occasionally, until the sugar has dissolved.
3. Increase the heat and boil for 4-5 minutes without stirring until the syrup registers 115ºC/239ºF on a sugar thermometer.
4. Put the bowl of egg yolks over the pan of simmering water and whisk in the sugar syrup. Continue whisking until the mixture is very thick. Remove from the heat and whisk until cool.
5. Whip the cream and lightly fold it into the yolk mixture, with the chopped ginger and ginger wine. Pour into a plastic tub and freeze for 1 hour.
6. Stir the semi-freddo to bring any ginger that has sunk to the bottom of the tub to the top, then return to the freezer for 5-6 hours until firm.
7. Scoop into dishes or chocolate cases and decorate with slices of ginger.