- 550 g milk
- 160 g sugar
- 150 g fresh cream
- 100 g candied ginger
- 15 g honey
- 10 g yolk
- 5 g carob flour (optional)
- 1 lemon
To prepare cream ice cream, lemon and ginger, heat the cream with milk, honey
and the grated zest of the lemon.
Whip in a bowl the yolk with the sugar and the carob flour.
Pour the cream and milk on the whisked yolk and mix thoroughly.
Bring the mixture on the heat and heat stirring until it reaches 85 ° C. Cool quickly, pouring the cream into a container placed in a very cold water bath.
Jumbled up again the cream with an immersion mixer, then pour it into the ice cream maker and start it. Just before the ice cream is stirred, with the machine still running, add the ginger cut into very small cubes.