Camomile & Honey get fresh with Ginger
90g fresh ginger (no need to peel)
600ml (2 + ½ cups) full fat milk
3/or 4 tsp of camomile and honey tea
300ml (1 + ¼ cups) double (heavy) cream
180ml (3/4 cup/250g) runny honey
6 large egg yolks
15g (1 tbsp.) caster (superfine) sugar
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.
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