Easy Ginger, White Chocolate and Mascarpone Ice Cream
Photography by Josh Griggs.
Creamy little nuggets of white chocolate and crystallised ginger get folded through a simple custard base to make a delicious and easy dessert.
INGREDIENTS
350 grams purchased custard (I used Puhoi Valley)
200 grams mascarpone
¼ cup honey
1 teaspoon vanilla paste
1 tablespoon ground ginger
1 tablespoon grated fresh ginger
100 grams white chocolate, chopped
¼ cup finely chopped crystallised ginger
METHOD
Whisk the custard, mascarpone, honey, vanilla and the ground and fresh ginger together in a bowl until well combined. Stir in the chopped chocolate and crystallised ginger.
Tip the mixture into a shallow, freezer-proof container. Cover with plastic wrap, pressing it down on to the surface of the ice cream. Freeze for at least 6 hours until frozen.
To serve: Remove the ice cream from the freezer 20 minutes before serving. Scoop the ice cream into bowls and top with extra chopped crystallised ginger and a drizzle of honey, if desired. Makes 2 ½ cups ice cream
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.