Easy Ginger, White Chocolate and Mascarpone Ice Cream
Photography by 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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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!