5 Egg Yolks
145g Castor Sugar
250ml Douglasdale Milk
300ml Douglasdale Cream
150g chopped Ginger in syrup
2 small very ripe peeled and seeded Pawpaws
Whisk the eggs and sugar in a clean bowl until double in volume.
Heat the Douglasdale Milk to just before boiling point. When it begins to foam at the surface add the egg mixture and return to a low heat. Cook very slowly and gently until the mixture thickens and coats the back of spoon.
Remove from heat and strain through a sieve into a chilled bowl.
Once it is cooled add the Douglasdale Cream and ginger.
Add this mixture to an ice cream machine and follow the manufacturers instructions. Once frozen, scoop the ice cream and serve into halved pawpaw.
A WORD FROM THE CHEF...
If you do not have an ice-cream machine, place in a plastic container and put into the freezer. When icicles begin to form around the edges, beat back to a smooth texture. Repeat once more. This dessert can be served inside a halved pawpaw. Should you wish to stand the pawpaw as pictured, cut a straight edge on the end of the stem side of the pawpaw to create a flat stable platform. To make the chocolate swirl: melt a good quality chocolate and spread over a wax proof surface. When chocolate has partly hardened, cut into thin strips and twist.
Source: Douglasdale Dairy