*An ice-cream bowl & mixer is required for this recipe
- 2 cups water
- ⅓ cup nut milk base (I used @ulu_hye)
(Alternatively to above, use 2 cups nut milk)
- 1 tsp vanilla extract
- 3 egg yolks
- ½ cup sugar
- ¼ tsp salt
- 1/2 cup Buderim Ginger Dark Chocolate Ginger, roughly chopped
- Add water and milk base to blender and blend until smooth, about 1 minute (skip this step if using premade nut milk)
- Heat nut milk and vanilla extract in saucepan, whisking to integrate. Cook over low heat & bring to a boil (about 5 minutes.)
- In a separate saucepan (not on heat), add egg yolks, sugar and salt & mix thoroughly to combine (It will be clumpy.)
- Once milk mixture comes to a light boil, remove from heat. Slowly ladle hot milk mixture into the egg yolk mixture, whisking constantly after each addition. (Do this slowly, otherwise the hot milk will cook the eggs)
- Transfer saucepan to stove & heat over low heat, stirring anglaise until it begins to coat the back of the spoon. (This takes 5-10 minutes). Remove from heat.
- Pour anglaise into an airtight container, cover & chill in the fridge overnight. Remember to chill incream bowl in freezer overnight too!
- Place frozen ice cream maker bowl into machine, turn on & pour in chilled anglaise mixture. Churn for approx.10 -12 minutes. Stop churning & add dark-choc ginger pieces, recommence churning for an additional 5 minutes.
- Serve immediately for a soft ice-cream, or transfer to a lined loaf pan & freeze for a firmer ice-cream (allow to thaw slightly before serving).
Dairy-Free Ginger Hokey Pokey Ice-Cream