* 3 cups heavy cream
* 1 cup whole milk
* 1/4 cup grated fresh ginger
* 1/2 teaspoon vanilla extract
* 1/4 cup finely chopped crystallised ginger, more if, like me, you love it!
* Pinch salt
* 8 egg yolks
* 3/4 cup sugar
In a large, heavy saucepan, combine the cream, milk, ginger, and salt over medium heat and simmer for 20 minutes.
Whisk the egg yolks and sugar together until pale, pale gold and fluffy. Ladle one ladleful of the hot cream mixture into eggs, combine, then add all eggs into hot cream mixture. Stir constantly for around five minutes until the custard mixture is thick enough to coat the back of a spoon.
Strain over a fine meshed sieve into a large bowl, pressing with the back of the spoon to extract as much liquid as you can. Cover tightly and refrigerate until cold – at least three hours.
Add the crystallised ginger to the cold cream mixture, then pour into the bowl of an ice cream maker, and freeze according to manufacturer’s instructions. Transfer the ice cream to an airtight container and freeze until ready to eat.
Pre-heat oven to 350.
Blend box of ginger snaps with stick of butter until crushed and fine. Press into small greased tart tins with removable bases.
1 jar lemon curd (you could make your own, but really, who has the time?)
zest and juice of one large lemon
1 egg, beaten
2 tablespoons half-fat creme fraiche.
Mix filling together. DON’T FORGET THE EGG. Pour into cases. Bake for 20/25 minutes
Jane’s alternative filling, which can be used either as topping, or on its own. If used on its own, no baking required, just put in fridge.
1 can condensed milk
1 small carton heavy cream
juice of 5 lemons
zest of 1 lemon
Blend condensed milk and cream together. Hope it thickens. When it doesn’t, WHIP UNTIL THICK. Spoon into cases and decorate with either lemon zest or candied ginger.