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Grade A bourbon vanilla beans for custards, ice cream, extracts
Aromatic tree resin — Greek/Turkish ice cream, bread, pastries
Black sesame paste — ice cream, tangyuan, smoothie bowls
Crystallized ginger — cookies, scones, chocolate dipping, snacking
Stem ginger in syrup — ginger cake, sticky toffee pudding, ice cream
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Aromatic tree resin — Greek/Turkish ice cream, bread, pastries
Black sesame paste — ice cream, tangyuan, smoothie bowls
Crystallized ginger — cookies, scones, chocolate dipping, snacking
Stem ginger in syrup — ginger cake, sticky toffee pudding, ice cream
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Boil water in shallow sauce pan. Stir in half of the sugar until dissolved. Place plums in face down. Simmer until all water is almost evaporated and the plums are soft. Blend plum and syrup. Set aside. Put the milk and cream in a sauce pan and warm until it comes to a soft boil. Add the grated ginger and simmer until desired potency (I like mine very gingery!). Strain. Put gingery milk/cream back into the pot. Add blended plums and remaining sugar. Add the grated candied ginger now if you wish. Freeze according to your ice cream machine's instructions! Et voila!