Christmas Tree and Ginger Ice Cream

NUTRITIONAL INFORMATION (APPROX)

INGREDIENTS

• 280g of Christmas tree needles
• 450ml double cream
• 170 ml whole milk
• 75g icing sugar
• 8 egg yolks
• 5 pieces stem ginger, chopped

METHOD

• In a heavy-bottomed saucepan whisk the cream, milk, sugar and egg yolks until well combined and keep on a low heat.
• Add the needles to the mixture and keep stirring so that the mixture doesn’t catch on the bottom or sides of the pan.
• Turn the heat up to medium after 15 minutes.
• When bubbles start appearing around the edge of the pan, the custard should be ready and can be taken off the heat.
• Sieve the mixture two or three times through a fine sieve so that no pine needles end up in the final ice cream mixture. 
• Transfer the mixture to a tub or dish and leave to cool completely. Once cooled, transfer to the
freezer. Stir the mixture every hour and when it is beginning to freeze (about 2 hours) but not completely solid, add the chopped stem ginger and mix well. Continue stirring each hour until the ice cream is completely frozen. It should take about 4 hours. 
• Once it is frozen, keep it in the freezer until ready to serve.