The combination of ginger and jaggery is sensational. Comforting and yet sophisticated this smooth creamy gelato was a result of several failed experiments. I tried a couple of recipes and found that adding ginger, dried or fresh split my milk when I was boiling it for the custard. So I prepared a ginger jaggery syrup instead and added it chilled to my custard. The proportion of the ginger jaggery syrup is important because too much liquid with make your gelato icy.
For the ginger jaggery syrup
3/4 cup of ginger thats been freshly peeled and grated ginger about 200 grams
1 cup of crumbled jaggery about 200 grams
3 cups of water
For the gelato
2 cups whipping cream (generally sold in tetrapaks)
6 egg yolks at room temperature
1/4 teaspoon vanilla essence
Dink or edible gum (2 tbpsns)
FOR THE GINGER JAGGERY SYRUP
Boil the ginger and water together until you have about half the volume. Add the jaggery and cook until its fully melted and you have about 3/4 thick liquid left. The liquid should not caramelize so keep the flame low. The color of the liquid should be similar to golden honey. Try not to stir the syrup but just swill the pan about. Pass the hot liquid through a fine sieve to get any fibers and pieces of crystallized sugar out. Cover and chill.
FOR THE GELATO
Heat the milk and vanilla in a double boiler until it begins to boil. Switch off flame. Whisk egg yolks in a mixing bowl. Add 2 tablespoons of the hot cream to the egg yolks and whisk immediately to temper the eggs. Add the rest of the hot cream and whisk briskly then return mixture to the double boiler on a low flame and keep whisking. This takes patience but custards can curdle very easily if the flame it to high or you stop whisking. Cook on a slow flame until you have a thick but smooth custard. Do not overcook it or it will split.
Switch off the flame and stir in the chilled ginger jaggery syrup and incorporate well.
Strain through a fine sieve to remove any eggy bits.
Pour into a pre-chilled ice cream maker and process according to instructions. Mine took about 25 minutes of churning. Remove gelato and scoop into an ice cream box and freeze until ready to use.