There’s ice-cream again today.
But not much else.
My nose has been trying to run away all day and I am too tired to think of interesting things to say.
Instead, let me tell you that attempting to make stracciatella ice-cream is a lot harder than it sounds. Trying to pour a steady stream of melted chocolate into moving ice-cream creates quite a bit of mess.
But the end result is worth it.
Especially if you made a ginger ice-cream base in the first place and threw in some chopped crystrallised ginger too.
Ginger ice-cream with chocolate shards
( For the custard base, I used 3 egg yolks, 2 large pieces of fresh ginger, 150 ml milk, 300 ml pouring cream, a pinch of salt and 90g demerara sugar. These are 3/5 of the measurements for the Fresh Ginger ice-cream found in The Perfect Scoop. I made the ice-cream using a method very similar to the cendol ice-cream. Next time, I would possibly reduce the sugar a touch depending on the type of crystallised ginger I throw in. The one I used was very heavily coated in sugar and I thought the ice-cream was a little too sweet. However, I served it to family and everyone dug in with gusto so maybe it was just me. )