Buy Lily Vanilli, Sweet Tooth: Recipes and Tips from a Modern Artisan Bakery (£20; Cannongate)
Ingredients
- 330ml double cream
- 6 egg yolks
- 80g caster sugar
- 200ml syrup (see below)
- For the syrup:
- 200ml water
- 175g caster sugar
- 130g root ginger, peeled and roughly chopped
- ½ fresh red chilli, deseeded and roughly chopped
- 2 chamomile tea bags
- You will need:
- One 23x12x8cm loaf tin, lined with clingfilm
Method
Make the syrup by placing all the ingredients in a heavy-bottomed pan over a medium heat, stirring occasionally until all the sugar has dissolved. Bring to the boil for 2 minutes, then turn off the heat and leave to cool for 1-2 hours. Strain off the ginger, chilli and tea bags
Whisk the cream until it forms thick ribbons. Place the egg yolks and sugar in a bain-marie over a low heat and whisk until the mixture is pale and thick – about 5 minutes. Remove from the heat and continue to whisk until the mixture is cool – approx. 5 minutes. Stir in 200ml of the cooled syrup one tablespoon at a time. Now fold in the whisked cream
Pour the mixture into your prepared loaf tin and freeze overnight. Remove from the freezer 30 minutes before serving
