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Ricotta and Crystallised Ginger Ice-cream

Vanilla Ice-cream Base

Makes 500g

150ml thickened cream
225ml full-cream milk
5 egg yolks
60g caster sugar
1 vanilla pod, halved and scraped

Ricotta and Crystallised Ginger Flavouring

500g vanilla ice-cream base
1 cup smooth ricotta
50g crystallised ginger, finely chopped
2 tbsp tokay/topaque wine (optional)


1. In a heavy-based saucepan add cream, milk and scraped vanilla pod and beans. Bring to a gentle simmer then remove from heat.

2. In a large bowl, whisk together yolks and caster sugar until thick and creamy.

3. Gradually pour the hot milk and cream mixture over the prepared egg yolks, whisking continuously until all ingredients are combined well.

4. Return the mixture to the saucepan and cook over a low heat for 6-8 minutes, stirring continuously until the mixture thickens and coats the back of the spoon. You have now created an anglaise.

5. Remove the saucepan from the heat and strain t...

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