Easy Ginger, White Chocolate and Mascarpone Ice Cream
Photography Josh Griggs.
Creamy little nuggets of white chocolate and crystallised ginger get folded through a simple custard base to make a delicious and easy dessert.
INGREDIENTS
350 grams purchased custard (I used Puhoi Valley)
200 grams mascarpone
¼ cup honey
1 teaspoon vanilla paste
1 tablespoon ground ginger
1 tablespoon grated fresh ginger
100 grams white chocolate, chopped
¼ cup finely chopped crystallised ginger
METHOD
Whisk the custard, mascarpone, honey, vanilla and the ground and fresh ginger together in a bowl until well combined. Stir in the chopped chocolate and crystallised ginger.
Tip the mixture into a shallow, freezer-proof container. Cover with plastic wrap, pressing it down on to the surface of the ice cream. Freeze for at least 6 hours until frozen.
To serve: Remove the ice cream from the freezer 20 minutes before serving. Scoop the ice cream into bowls and top with extra chopped crystallised ginger and a drizzle of honey, if desired. Makes 2 ½ cups ice cream
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.