White chocolate ice-cream sundae with ginger syrup

September 19, 2015 (Last Updated: January 11, 2019)

White chocolate ice-cream sundae with ginger syrup

Serves: 4
Cooking Time: 40 mins plus overnight for freezing

Ingredients

  • WHITE CHOCOLATE ICE CREAM
  • 375g white chocolate
  • 150ml milk
  • 100g castor sugar
  • 3 large eggs, separated
  • GINGER SYRUP
  • 20ml (2 tsp) fresh ginger, grated
  • 210g (1 cup) castor sugar
  • 125ml (½ cup) water
  • fresh fruit (cherries, peaches or nectarines), to serve

Instructions

1

For the ice cream, melt the chocolate with 50ml of the milk in a double boiler, stir until smooth and set aside.

2

In another pot, bring the remaining milk to the boil with 50g of the sugar.

3

While the milk is heating, beat the yolks in a bowl with the remaining sugar until pale and creamy.

4

When the milk boils, pour it slowly into the yolk mixture, beating continuously until combined. Pour this mixture back into the pot and stir over a low heat until it starts to thicken, about 10 minutes.

5

Add the chocolate mixture and stir well. Remove from the heat and stand the pot in cold water to reduce the temperature.

6

Beat the egg whites until stiff and slowly fold these into the custard mixture. Pour into a plastic container or ice-cream machine and freeze for at least 8 hours.

7

For the syrup, combine all the ingredients in a pot and simmer until reduced and thickened. According to your preference, either strain the ginger pieces out or leave them in. Allow to cool and refrigerate overnight.

8

To make the sundaes, spoon ice cream into serving cups, add fresh fruit and drizzle with the ginger syrup.

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