Ballymaloe Ginger Ice Cream with Honeycomb
Inspired by a ginger and honeycomb ice cream from the Four Horsemen in Brooklyn.
SERVES
12
PEOPLE
PREP TIME
90
MINUTES
COOKING TIME
30
MINUTES
Ingredients
4 organic egg yolks
90g (scant 3 1/2oz) sugar
200ml (7fl oz) water
25g (1oz) grated ginger
1.2 litres (2 pints) softly whipped cream (measured after it is whipped, for accuracy)
6 pieces of stem ginger, chopped finely
2 tablespoons syrup from the jar
For the Honeycomb:
85g (3 1/4oz) good quality local honey
180g (6 1/4oz) liquid glucose
400g (14oz) castor sugar
100ml (3 1/2fl oz) water
15g (3/4oz) bicarbonate of soda
1 deep rectangular tin – 20 x 30cm (8 x 12 inch)
parchment paper or silpat mat
