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Koeksister ice cream

Koeksister and Glacé Ginger Ice Cream

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Ice cream with South African flair!

  • Makes : 8 |
  • Difficulty:

  • Prep Time : 45 mins |
  • Cook Time : 30 mins
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Ice Cream
6 large egg yolks

1 C (250 ml) milk

2 C (500 ml) fresh cream

50 g castor sugar

Koeksisters

280 g flour

½ tsp (2.5 ml) salt

2 tsp (10 ml) baking powder

¼ C (60 ml) butter, cold

1 large egg

½ C (125 ml) water

sunflower oil for frying

Syrup

800 g castor sugar

1 C (250 ml) water

2 walnut size pieces of fresh ginger, peeled and chopped

3 Tbsp (45 ml) lemon juice

50 g glacé ginger, roughly chopped

 

Ice Cream

Place the separated egg yolks in a bowl.

Heat the milk, cream and sugar in a saucepan and bring to a slow boil. Remove from the heat and pour over the egg yolks, whisking all the time. Place the mixture into the fridge to chill.

Koeksisters

Sift the flour, salt and baking powder together. Using your fingertips, mix in the butter. Add the egg and the water slowly, and mix into a dough. Knead the mixture very well and let it rest for 4 hours (this is a very important part of the process, so don’t shorten the time). While the dough rests, prepare the syrup, so that it will be ready to use once the Koeksisters are cooked.

Syrup

Place a medium-sized saucepan over a medium heat. Dissolve the sugar in the water, add the fresh ginger and bring the mixture to a boil. Cook for 10 minutes.

Remove from the heat, place into a bowl and place in the fridge to chill.

Koeksisters cont.

When the dough is ready, roll it out to about ½ a centimetre thick and cut into 8 x 4 cm pieces. Slice each piece into three strips, but don’t slice all the way to the top. Plait the dough to form the koeksisters.

Place the cooking oil a deep saucepan, over a medium-high heat and bring it up to frying temperature. Fry the koeksisters, three at a time, in the hot oil. Cook until golden brown and then drop into the prepared cold syrup and allow to cool.

To finish, churn the ice-cream in an ice cream maker. Roughly chop the koeksisters and the glacé ginger and stir into the churned ice cream. Pour into a container and freeze over night before serving.