Ingredients
- 90g fresh ginger (no need to peel)
- 600ml (2 + ½ cups) full fat milk
- 3/or 4 tsp of camomile and honey tea
- pinch salt
- 300ml (1 + ¼ cups) double (heavy) cream
- 180ml (3/4 cup/250g) runny honey
- 6 large egg yolks
- 15g (1 tbsp.) caster (superfine) sugar
Directions
- Cut the ginger into thin slices and place in a non-reactive saucepan, add enough water to cover the ginger by about 2cm/1in.
- Bring to the boil, allow to boil for 2 minutes then drain, discard the water and return the ginger to the pan; add the milk, tea leaves and salt and heat until just coming up to a simmer.
- Remove from the heat, cover, and leave to infuse for 1 hour – once infused - strain and put aside.
- Place the cream and honey in a large heatproof bowl and place a fine mesh sieve over the top – put aside.
- Rewarm the milk, tea and ginger mixture until just coming up to a simmer.
- While the milk is heating, whisk together the egg yolks and sugar in a heatproof bowl until pale.
- Gradually pour the hot milk a little at a time into the egg yolks, whisking constantly.
- Return the mixture to the pan over a low heat and stir until it has thickened enough to coat the back of a spoon, do not let it boil.
- Pour the custard through the sieve into the cream and honey, whisk until smooth then cover and place in the fridge until completely cold.
- When the custard is cold, churn in an ice cream maker according to the manufacturer’s directions.
- If you like you can toss in a couple of handfuls of chopped crystallised ginger in the last minute of churning.
- Transfer to a container and freeze for a couple of hours until firm.