Description
Magical combination of ginger, coffee will not leave anyone indifferent, believe in the word! Ginger (in such numbers) does not give the severity of the ice cream, and makes a delicate aroma and a slight aftertaste, which shades wonderfully sweet coffee Kurd. I would really like that this dessert tasted every one of you, in the meantime, fans (and believe me, are not fans will also join us))) coffee and ginger run to enjoy the hot summer and a wonderful dessert... at least in photos!)))
Ingredients
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Ice cream
250 g
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Ginger
1 Tbsp
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Water
300 ml
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Coffee natural
2 Tbsp
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Sugar
100 g
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Corn starch
1 Tbsp
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Chicken egg
2 piece
Cooking
Get ice cream from the freezer and put in fridge, it should be soft. Boil coffee in any convenient way for you. Then strain it into a separate bowl.
Coffee is added 100 g. sugar, starch. Stir thoroughly to avoid lumps from the starch and the sugar is dissolved.
Lightly whisk eggs in a separate bowl and pour them into the coffee, stirring constantly (coffee had already cooled down a bit it turns out).
Put our coffee mix in a water bath and ovarium in low boiling water until thick. Stir constantly (!). For me, the process took about 15 minutes.
It's rather thick mass, the whisk leaves a pattern, while stirring. Leave the curd to cool, stirring occasionally.
Ginger punch in a blender with 1 tbsp sugar and 2 tbsp of the marinade (which he was).
Add the chopped pieces, soft ice cream, very carefully break all together. Remove the ice cream back in the freezer, wait until cooled to a desired state.
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