Caramel and Ginger Chocolate Ice Cream

Name: Caramel and Ginger Chocolate Ice Cream
Yield: Serves 10
Cuisine: Cambodian
Ingredients: 300 g dark couverture chocolate, chopped into small pieces and melted; 500 ml pouring (35%) cream; 2 tablespoons minced candied (sweet preserved) ginger; 500 ml milk; 1 tablespoon minced ginger; 6 egg yolks; 200 g castor sugar; 250 ml pouring (35%) cream; 125 ml milk; 3 egg yolks; 30 g castor sugar, extra; 120 g Ginger Snap Wafers, crushed; 100 g castor sugar; 25 ml water

Preparation info

Serves
10

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

I have layered these two ice-cream flavours in a tin, but you could just as easily store the churned ice creams in separate airtight containers in the freezer and use an ice-cream scoop to serve.

Ingredients

120 g Ginger Snap Wafers, crushed

Asia
Cambodia
Dessert
Vegetarian
South East Asia
ice cream

Method

Line an 8 cm × 24 cm rectangular tin with baking paper, with the edges overhanging for manoeuvrability. Sprinkle a third of the crushed biscuit to cover the base. Set aside.

To make the caramel ice cream, cook the sugar and water in a saucepan over high heat, without stirring, until it turns to caramel.

While this is cooking, make the custard base. Heat the cream and milk in ano