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Ginger ice-cream with mango in makrut lime syrup recipe
Ginger ice-cream with mango in makrut lime syrup recipe
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Prep Time:
660 minutes
Cook Time:
30 minutes
Total Time:
690 minutes
Indulgent gourmet ice cream, the perfect finale for your upscale gathering.
Ingredients:
  • 1L (4 cups) skim milk
  • 10cm-piece fresh ginger, peeled, thinly sliced
  • 8 egg yolks
  • 55g (3/4 cup) caster sugar
  • 2 x 400g cans skimmed sweetened condensed milk
  • 80ml (1/3 cup) water
  • 100g (1/2 cup) caster sugar, extra
  • 6 fresh makrut lime leaves
  • 4 frozen mango cheeks (Creative Gourmet brand), thawed, thinly sliced lengthways
  • 21.00 gm fresh lime juice
  • Thinly sliced fresh makrut lime leaves, to garnish
Instructions:
  • In a medium saucepan, gently heat the milk and ginger until simmering. In a heatproof bowl, whisk together egg yolks and sugar until thick and pale. Gradually combine the warm milk with the egg mixture. Transfer to a clean saucepan and cook over low heat, stirring constantly for 10 minutes until the custard coats the back of a spoon.
  • Pour the custard through a fine sieve into a large heatproof bowl, removing the ginger. Mix in condensed milk until combined. Transfer the mixture to a shallow metal container, cover with foil, and freeze for 3 hours until almost set.
  • Use a metal spoon to gently break up the ice-cream. Put it in a food processor and blend until smooth. Return it to the metal container, cover with foil, and freeze for 6 hours until firm.
  • In a medium saucepan over high heat, bring water and extra sugar to a boil. Stir occasionally for 2 minutes until sugar dissolves. Add lime leaves and simmer for 5 minutes until fragrant. Remove from heat, then stir in mango and lime juice. Cool for 1 hour to enhance flavors.
  • Drizzle mango and lime syrup into serving bowls, then add a scoop of ice cream and finish with a garnish of lime leaves. Serve right away.

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