From The Kitchen

Wild Ginger Ice Cream

Wild Ginger Ice Cream
2 cups of Cruze Farm Milk
2 cups of Heavy Cream
1 t Ice Cream Stabilizer
½ cup Sugar
¼ cup Milk Powder
½ cup Carrot Caramel
⅓ cup Lemon Juice
½ cup Wild Ginger Syrup
1 3-inch piece of Ginger

To make the Wild Ginger Syrup, harvest the root of wild ginger and wash thoroughly. Place in a pot and cover with simple syrup. Let simmer for 15 minutes, then strain. Combine the sugar, milk powder and ice cream stabilizer in a bowl. Bring the cream and milk to a boil, then add the sugar mixture and bring back to a simmer. Cook for 2 minutes, then strain and cool. Once cool, add the lemon juice, wild ginger syrup and box grate the ginger into the ice cream base. Let steep for 30 minutes and then strain through a fine mesh sieve. Spin according to your ice cream machine’s instructions. Once spun, drizzle the carrot caramel through the ice cream to create a rippled effect.

Carrot Caramel
2 cups Carrot Juice
¾ cup Sugar
½ cup Cream
3oz Ginger

Slice ginger into thick coins. Juice carrots in a juicer until you reach 430 grams. Put in a pot and add the sugar. Reduce until you have 250g. You can check by pouring the mixture into a container, measuring it, and then pouring back into the pot. Add the cream and bring back to a simmer for 5 minutes and remove from the heat once it looks emulsified and thick.

Hazelnut Crumble
1 pint of Hazelnuts
¼ cup Hazelnut Praline
1 cup Tapioca Maltodextrin
Pinch of Salt

Roast the hazelnuts in a 350F degree oven, until golden brown. Chop the nuts coarsely. In a food processor, combine the hazelnut praline, tapioca maltodextrin and salt. Puree the mixture until all of the praline is fully dissolved and it looks like a powder. Mix the powder with the chopped hazelnuts.

Chamomile Vinegar
1 cup Sugar
1 cup Water
1 cup Elderflower Vinegar
½ cup Dried Chamomile Flowers

Combine all the ingredients in a pot and bring to a boil. Let steep for 5 minutes, then strain through a fine mesh sieve.

To plate:
Spoon ice cream into a ring mold in a frozen bowl. Slice a carrot very thinly to make 5 small rounds. Place the carrot rounds on top of the ice cream. Drizzle the chamomile vinegar around the ice cream and then spoon one spoonful of the hazelnut crumble on the opposite side of the carrots.

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