Even those who don’t like ginger will be tempted by this ice cream. It’s amazing how ice cream can elevate ingredients to a different level.
1 quantity crème anglaise, made without vanilla
75g (2½oz) preserved stem ginger in syrup, drained and chopped
30g (heaped ⅓ cup) desiccated (dried shredded) coconut
Pour the hot crème anglaise into a food processor, add the chopped ginger and whiz for 1 minute, then strain through a chinois into a bowl. Stand the base of the bowl on ice to hasten the cooling, and stir with a spatula from time to time to prevent a skin forming on the surface.
Mix in the desiccated coconut, then pour the mixture into the ice cream maker. Churn for 20 – 25 minutes, following the method on Vanilla ice cream, until the ice cream is firm but still creamy. Serve scooped into dishes or on to small plates.
I like to serve this ice cream on small plates with wafer-thin slices of fresh pineapple.