Two delicious recipes in one! 

For this recipe you will need a food processor, an ice-cream maker and a chinois or other very fine mesh sieve.

Ingredients

For créme anglaise

• 500ml milk
• 125g caster sugar
• 1 vanilla pod, split lengthways
• 6 egg yolks

For the ice cream

• 1 quantity of creme anglaise (as above, but excluding the vanilla pod)
• 75g preserved stem ginger in syrup, drained and chopped
• 30g desiccated coconut

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How to make crème anglaise

1. Put the milk in a saucepan with 85g of sugar, add the split vanilla pod and bring to the boil over a medium heat. 
2. Meanwhile, whisk the egg yolks and remaining sugar together in a bowl to a light ribbon consistency. 
3. Pour the boiling milk on to the egg yolks whisking continuously, then pour the mixture into the saucepan. 
4. Cook over a low heat, stirring with a wooden spatula or spoon, until the custard lightly coats the back of the spatula. When you run your finger, it should leave a clear trace. Immediately take the pan off the heat. 
5. Pour into a bowl and leave to cool, stirring occasionally to prevent a skin forming. When cold, pass through a chinois (or other fine mesh sieve).

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Making the ice cream

1. Make the creme anglaise as above, but remember to skip the vanilla pod at Step 1 and the cooling stage at Step 5.
2. Pour the hot crème anglaise into a food processor, add the chopped ginger and whiz for 1 minute, then strain through a chinois (or other fine mesh sieve) into a bowl. 
3. Stand the base of the bowl on ice to speed up the cooling, and stir with a spatula from time to time to prevent a skin forming on the surface. 
4. Mix in the desiccated coconut, then pour the mixture into the ice cream maker. Churn for 20-25 minutes, until the ice cream is firm but still creamy.
5. Serve scooped into dishes or onto small plates. It tastes absolutely divine!

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Using Stem Ginger In Your Recipes

Stem ginger is usually found in jars immersed in syrup. It’s a wonderful ingredient that can lift your dishes with its fantastic blend of sweetness and warmth. When using stem ginger in your dishes, consider the following tips to make the most of its distinct flavour.

For baking, drain the stem ginger and dice it into small pieces. The ginger and its syrup can bring a wonderful sweetness and spicy kick to your cakes, cookies, and pastries, enhancing them with flavour.

When it comes to desserts, you can use the stem ginger straight from the jar, or if you prefer a bit more texture, finely chop it before adding it to your treats. It goes well in ice creams, cheesecakes, or fruit salads. Stem ginger is fat-free, saturated fat-free, and high in fibre, making it a healthier option for your sweet cravings.

If like me you’re keen on making preserves, combine drained ginger with fresh fruits, sugar, and a dash of vinegar to create a zesty preserve that tastes wonderful on buttered toast or simply served with cheese.

Health Benefits of Stem Ginger

In addition to its culinary uses, stem ginger has been highly valued throughout the centuries for its numerous possible health benefits. This natural ingredient is widely recognised as a potential digestive aid, may help to alleviate nausea and improve overall digestion. The anti-inflammatory compounds found in ginger may also offer relief from various types of pain, including headaches and muscle soreness. Also, being rich in antioxidants, ginger may help safeguard your body’s cells from damage caused by free radicals.

Adding a little stem ginger to your cooking will not only enhance your dishes but could also provide potential health benefits. Whether you’re a seasoned cook or just beginning your culinary journey, experimenting with stem ginger will add a delightful twist to your meals and snacks.

Disclaimer: While stem ginger has many potential health benefits, it’s advisable to consult a healthcare professional before using it as a remedy.