Candied ginger ice-cream

Preparation info
    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

Wonderful with tropical fruits such as mango, pineapple, custard apple, lychees and rambutans to name a few. Try it, too, with freshly baked gingerbread or waffles and golden syrup.


  • 450 ml full-cream milk
  • 6 large (61 g) egg yolks


  1. Bring milk to a simmer in a saucepan over very low heat.
  2. Whisk egg yolks and castor sugar in a bowl until pale and creamy, then whisk in ginger juice followed by the hot milk.
  3. Stand bowl over a saucepan of gently simmering water and cook, stirring, until mixture coats back of a spoon. Strain custard through a fine-meshed sieve into a clean bowl. Allow