This recipe is a celebration of a few quality ingredients …… all coming together to create something that is pretty dear to my heart!
As kids we used to head to Byron every year for Christmas to hang out with the family. And my aunty Madelyn and uncle Jimmy had an ice cream machine!! It was an old school hand churned machine, that they’d been given as a wedding present. And after each family get together all the kids (14 cousins in totally) would all sit around eagerly waiting to take turns to churn the ice cream. Thoroughly enjoying the building of excitement and anticipation as the mixture became harder to turn ………. because that only meant one thing ………. it was time to each grab a spoon and dig in!
INGREDIENTS:
1 ltr cream – full fat cream
10 egg yolks – free range
160g caster sugar
30g ginger – skin on roughly chopped
6-8 fresh kaffir lime leaves (gently crushed in your hands to release the flavour)
METHOD:
- in a large bowl – using a hand mixer – whisk the yolks and sugar until light and fluffy
- set up your ice bath bowl NOW (large bowl filled 1/2 way with ice – placing another bowl on top of the ice – this is used to cool down the Anglaise mixture – very important to have it set up early in the process)
- add the ginger and kaffir lime to a large non-stick sauce pan along with the cream
- gently bring the cream up to a lukewarm temperature DO NOT ALLOW TO BOIL
- slowly pour and whisk the cream into the egg yolk mixture – do this slowly as you don’t want to scrabble the yolks
- pour the cream and egg mixture into a clean saucepan – on a medium heat – stir until your “Anglaise” is ready – don’t over heat the mixture though – as you will risk scrabbling the eggs – stir constantly to make sure the mixture does not overheat – paying attention to the bottom and corners of the saucepan to make sure the mixture does not catch and burn or scrabble
- allow the Anglaise to thicken – the Anglaise is ready when it coats the back of a spoon (similar to a custard)
- allow to cool over an ice bath – whisky the mixture to quickly encourage the heat out
- place the Anglaise mixture in the fridge until completely cold
- strain into a pouring jug
- churn until the Anglaise has reached a silky ice cream texture – please be careful not to over-churn the mixture though!
- place the churned ice cream into a container (or two) with a lid and store in the freezer
SERVING:
- grab a spoon and dive in!
- the flavour combination works really well with a fruit salad made of lychees, mango, grapes and fresh mint OR with apple pie!
- if you have fussy eaters in your house you can skip the ginger and kaffir lime and just add a fresh vanilla bean to the recipe for your very own fresh homemade vanilla bean ice cream!
We’d love to see you enjoying your homemade ice cream with your family and friends! Simply tag Taste Byron Bay on Facebook or Instagram and share the love of great food, family and friends!!
Enjoy!
T xxx
