Ginger Ice Cream

Venturi Schulze Ginger Ice Cream.jpg

Ginger Ice Cream with a Ginger Snap Tuile
and Maple Quince Syrup


For the Ice Cream:
a little less than ½ cup (100 ml) heavy cream
a little less than ½ cup (100 ml) milk
6 egg yolks
¼ cup sugar
1 tsp grated ginger

For the Tuile:
¾ cup butter
3/8 cup honey
1½ cup flour
1½ cup icing sugar
3 egg whites
½ tsp grated ginger

For the Maple Quince Syrup:
½ cup maple syrup
1 quince chopped


Ginger Ice Cream

In a sauce pan bring cream and milk to a boil. In a stainless steal bowl temper yolks and sugar by whisking in a ladle of the hot cream and milk mixture. Return to the sauce pan. Add the ginger and simmer until mixture coats the back of a spoon. Strain through a fine strainer and cool. Turn the mix into an ice cream machine. Let it churn until it thickens and freezes.

Ginger Snap Tuile

Cream the butter, honey and ginger together. Sift in flour and icing sugar. Add egg whites, mix until smooth. On parchment paper spread the batter into desired shapes using a palette knife. Bake at 350 degree oven for 3 minutes or until golden brown. Rotate the cookie sheets front to back halfway through the baking period.While these are baking prepare your next sheet. Remove from oven and have a rolling pin and spatula close by. Cool the cookies for about 30 seconds to one minute, until they can be lifted without tearing, but are still flexible. Place each cookie on top of the rolling pin and gently press to get the curved shape. Quickly do the other three cookies. If cookies become too rigid to roll, return them briefly to the oven to soften. When cool transfer to cooling rack.

Maple Quince Syrup

Bring the half cup of maple syrup and chopped quince to a simmer. Cook until quince is soft. Strain and reserve.

Place a scoop of ice cream on the tuile and drizzle with maple quince syrup.