Ingrid’s GINGER CRUNCH CREME FRAICHE ICE CREAM
I presumed making ice cream was difficult, but even the ice cream I made by hand, only required five minutes of whisking on the hour for a couple of hours to get it just right. Ive taken my inspiration from my trusty Edmonds cookbook and my all time favorite recipe, ginger crunch. I’ve used ground ginger in the honeycomb and small pieces of crystalized ginger through the ice cream to give it a real ginger kick. I’ve substituted the full cream for creme fraiche which has given my ice cream a velvety rich taste and a hint of sour tanginess that cuts through the creaminess. I think it tastes a bit more grown up.
¼ cup sugar
2 tablespoons golden syrup
1 teaspoon ground ginger
1 teaspoon baking soda
How to make
1. Grease a baking tray with butter.
2. In a medium saucepan, on a low heat, stir the sugar and golden syrup until the sugar has dissolved. This should take a couple of minutes. Turn up the heat and bring to the boil. Then simmer for 4-5 mins, stirring frequently to prevent any burning. It should be a caramel color and it should be syrupy. Add ginger and stir.
3. Remove from heat and add the baking soda, stirring quickly until the mixture froths up. Pour quickly out onto the prepared tray and allow to cool. When hard, break into small rough chunks.
Creme fraiche ice cream
1 cup full fat milk, cold
3/4 cup caster sugar
2 cups of creme fraiche
6 tablespoons of finely diced crystalized ginger
1/2 ginger honeycomb (broken into small chunks), add during churning
1/2 ginger honeycomb as a topping
With an ice cream maker
1. Whisk milk and sugar until dissolved. This takes about five minutes or faster with a hand mixer.
2. Stir in creme fraiche until combined.
3. Follow Ice cream maker instructions to churn your ice cream. My ice cream took 30 minutes to churn.
4. Add the crystalized ginger and half the ginger honeycomb during the last 5 minutes of churning.
5. Serve immediately in cones or bowls and sprinkle additional honeycomb on top.
6. To serve later, scoop into an airtight container, sprinkle with honeycomb and freeze.
Preparation: 15 minutes
Churning time: 30 mins
Without an ice cream maker
1. In a medium bowl, whisk milk and sugar until dissolved. This takes about five minutes or faster with a hand mixer.
2. Stir in creme fraiche until throughly combined.
3. Cover with plastic wrap and place into the coldest part of your freezer for 1 hour.
4. Remove from freezer. Whisk vigorously for 5 minutes. It will start to thicken. Place back in the freezer for 1 hour.
5. Remove and whisk again for 5 minutes to dislodge ice crystals.
6. Stir through crystalized ginger and ginger honeycomb. Add extra crushed honeycomb on top. Freeze overnight.
Preparation: 2hrs 25mins
Freezing time: overnight
Makes 1 litre
It took me three attempts to get the the ginger crunch right, I didn’t keep a close eye on the first lot and it burnt, the second attempt, I was over cautious and didn’t allow it to simmer long enough, so it was chewy and light in color, my third and successful attempt worked as I stirred the simmering mixture frequently and was rewarded with a golden pile of ginger honeycomb.
Using an ice cream maker gives your ice cream a smoother texture but the biggest advantage is in saving time. With an ice cream maker you can serve your ice cream straight away, whereas the handmade ice cream needs to be frozen overnight.
Vanessa’s CREME FRAICHE AND WALNUT CRUMBLE CAKE
I love recipes that have a past, they have soul and nostalgia and are usually fantastic due to the numerous times they have been made and modified. This cake is one that our mum makes whenever there is a birthday, picnic or in fact, any occasion. It’s on her short list of cake recipes and by far the one she makes the most. It’s certainly done the rounds of mum’s friends and friends of friends. The recipe, so the story goes, came from Doris the chef and owner of Art Ducko Cafe – Waiake beach, a cute and funky beachside restaurant that got it’s name from all the china flying ducks adorning the walls. Ingrid and I both worked there as waitresses prior to our OE and what makes me smile is that it’s taken 18 years to find out where the recipe for the cake came from. It’s a simple cake with an Austrian/German feel thanks to the sweet nutty crumble.
What you need
1 cup sugar
125 grams soft butter
1 3/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
250 grams creme fraiche
2 tablespoons milk
Walnut cinnamon crumble
2 x 70 gram packets chopped walnuts
3/4 cup brown sugar
2 tablespoons ground cinnamon
How to make
1. Preheat the oven to 180°C. Lightly grease and dust with flour a 9 cup 20 x 10cm deep bundt tin (or a 23 cm ring tin).
2. Cream butter and sugar until light and creamy. Add the eggs and beat well. Sift the flour, baking powder and baking soda together and stir into the creamed mixture with the crème fraiche and milk – the mixture will be quite thick.
3. In a separate bowl mix together the walnut cinnamon crumble ingredients.
4. Spoon half the cake mixture into the prepared tin, sprinkle over walnut and cinnamon crumble and top with the remaining cake mixture. Tap the cake tin on the bench a couple of times to get rid of any spaces between the layers.
5. Bake for about 30 minutes or until a skewer inserted comes out clean. Leave to cool in the tin for 10 minutes before inverting onto a cake rack to cool completely.
6. Dust with icing sugar and serve with additional creme fraiche or whipped cream.
Preparation: 20 mins
Cooking time: 30 mins
You can omit the crumble if you prefer
a plain cake.
Use almonds, macadamia or pistachio nuts
in place of the walnuts.
half nuts and half chocolate chips
rather than all nuts.
Use half nuts and half dried fruit (apricots, peaches, cranberries, cherries)
rather than all nuts.
Spend the time to grease and flour the bundt tin well as the decorative design can lend itself to the cake sticking.
Use a plastic spatula to loosen the cake from the sides of the tin if necessary.