ginger ice cream
80g young ginger p/w
220g caster sugar
1000g of quality cream
10 x 61g egg yolks
Roughly chop the ginger and put it in the Thermomix. Add the sugar and blitz until very juicy.
Weight the cream into a microwave bowl. Scrape in the ginger sugar mixture. Bring to the boil on high in a microwave. Turn off the microwave set a timer and let it stand for 10 minutes to infuse.
Put the yolks in the Thermomix and add about 100ml of the infused cream. Mix together. Return the remaining infused cream to the microwave and bring to the boil. Turn on the Thermo at about medium speed and set heat to 80°C. With the motor running on medium add the remaining infused cream. Allow the temperature to reach 80°C, give the ice cream base a good whizz. Strain off pressing hard against the ginger to extract every last drop of flavour. Chill and Churn.