The Caked Crusader (Jamaican Ginger Cake Ice Cream) | Guest Recipes | Nigella's Recipes (2024)

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  The Icecreamists

1. Pour the milk and cream into a large saucepan and heat gently, stirring occasionally, until the mixture begins to steam but not boil.
2. Meanwhile, whisk the egg yolks in a heatproof bowl until smooth. Add the caster sugar and whisk until pale and slightly fluffy.
3. Gradually and slowly, pour the hot milk into the egg mixture whilst whisking continuously to prevent the eggs scrambling.
4. Return the mixture to the saucepan, add the ground ginger and place over a low heat, stirring frequently until the custard thinly coats the back of a wooden spoon. Do not allow to boil.
5. Pour back into the bowl and set aside for about 30 minutes, stirring occasionally, until cooled to room temperature. For more rapid chilling, half-fill a sink with cold water and ice and place the bowl of mixture in it for 20 minutes. Never put the hot mixture into the fridge.
6. When chilled, add 90g (3¼oz) of the cake, the stem ginger and syrup and blend until smooth.
7. Cover and refrigerate, ideally overnight, but at least for 6 hours, until thoroughly chilled (at least 4°C).
8. Pour the chilled mixture into an ice cream machine and churn according to the manufacturer's instructions.
9. When the churning is completed, prepare the sugar syrup by putting the sugar and water in a saucepan over a medium heat and stirring until the sugar dissolves. Allow to simmer for a few minutes, until the liquid becomes a syrup.
10. Thinly slice the remaining cake and drizzle the sugar syrup over it until damp, but not saturated.
11. Fold the cake through the ice cream, then scrape into a freezer-proof container with a lid.
12. Freeze until it reaches the correct scooping texture (at least 2 hours).
13. For an extra kick, dust each portion with a little more ground ginger, or add a slug of dark rum before serving. Cooling cream rippled with rich, moist cake and a penetrating kick like a ginger javelin.

1. Pour the milk and cream into a large saucepan and heat gently, stirring occasionally, until the mixture begins to steam but not boil.
2. Meanwhile, whisk the egg yolks in a heatproof bowl until smooth. Add the superfine sugar and whisk until pale and slightly fluffy.
3. Gradually and slowly, pour the hot milk into the egg mixture whilst whisking continuously to prevent the eggs scrambling.
4. Return the mixture to the saucepan, add the ground ginger and place over a low heat, stirring frequently until the custard thinly coats the back of a wooden spoon. Do not allow to boil.
5. Pour back into the bowl and set aside for about 30 minutes, stirring occasionally, until cooled to room temperature. For more rapid chilling, half-fill a sink with cold water and ice and place the bowl of mixture in it for 20 minutes. Never put the hot mixture into the fridge.
6. When chilled, add 90g (3¼oz) of the cake, the stem ginger and syrup and blend until smooth.
7. Cover and refrigerate, ideally overnight, but at least for 6 hours, until thoroughly chilled (at least 4°C).
8. Pour the chilled mixture into an ice cream machine and churn according to the manufacturer's instructions.
9. When the churning is completed, prepare the sugar syrup by putting the sugar and water in a saucepan over a medium heat and stirring until the sugar dissolves. Allow to simmer for a few minutes, until the liquid becomes a syrup.
10. Thinly slice the remaining cake and drizzle the sugar syrup over it until damp, but not saturated.
11. Fold the cake through the ice cream, then scrape into a freezer-proof container with a lid.
12. Freeze until it reaches the correct scooping texture (at least 2 hours).
13. For an extra kick, dust each portion with a little more ground ginger, or add a slug of dark rum before serving. Cooling cream rippled with rich, moist cake and a penetrating kick like a ginger javelin.