- 6 egg yolks
- 50g caster sugar
- 570ml double cream
- Syrup from a jar of preserved ginger
- 2 pieces preserved ginger, chopped finely
- 2 ripe pineapples
- 1 lemon, juice only
- Whisk the egg yolks with the sugar until pale and thick.
- Bring the cream up to the boil, remove from the heat and pour over the egg mixture. Return to the saucepan and, over a gentle heat, heat until it becomes thick. Don’t overheat though, or the mixture will split.
- When it reaches the consistency of thick cream, pour through a sieve into a cool bowl. Stir in the ginger syrup and the chopped ginger. Put the mixture in the freezer.
- Peel the pineapple and roughly chop the flesh, removing any particularly hard bits. Liquidise briefly in a blender, then place in a large saucepan, bring to the boil and simmer for two minutes. Add lemon juice to taste. You may require a little extra sugar, depending on the sweetness of the fruit.
- Remove the ice-cream mixture from the freezer after about two hours. It should be well on the way to being set. Stir in the liquidised pineapple and return to the freezer. Leave to freeze, then take out about 20 minutes before serving.
Recipe courtesy of Hugo Arnold.
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- Sub in orange for the lemon if you prefer.
- You can make this in an ice cream maker if you prefer: After step three, cool the mixture then place into the cooled bowl of an ice cream maker. Once the ice cream starts to thicken and churn, pour in the liquidised pineapple liquid and leave to fully churn. Transfer to a plastic container with a tight-fitting lid and freeze until needed.