Ingredients
For the Ice Cream
• 1/2 cup Heavy Cream
• 1/4 cup Half and Half or High fat milk (30% and above)
• 3/4 Vanilla Bean Pod (scraped)
• 6 drops sugar free (liquid)
• 6 Egg Yolks
• 50g Mango powder
For the Streusel
- 1/2 cup all purpose flour
- 3/4 cup rolled oats
- 2 inch ginger, grated
- 1/4 cup brown sugar
- 1/2 teaspoon salt
- 100g unsalted, chilled, cubed butter
- Pinch of cinnamon (if desired)
Directions
- Combine heavy cream, high fat milk, vanilla and sugarfree in a saucepan. Heat the mixture until bubbles form around the edges of the pan. Remove pan from the heat.
- Whisk the egg yolks until they turn pale yellow.
- Take out approximately five tablespoons of the heated cream mixture and gradually incorporate them into the eggs, one tablespoon at a time, while whisking continuously.
HANDY HINT: This gradual addition prevents the eggs from scrambling, which is not what we're aiming for! - Next, slowly pour the egg mixture into the warm cream mixture while whisking continuously, and return the saucepan to the stove on medium-low heat.
- Introduce the mango powder and vigorously whisk until everything is thoroughly combined.
- Stir constantly until the mixture thickens.
- Take it off the heat and let it cool completely in the refrigerator.
- You can now freeze it in a container, or transfer the mixture into your ice cream maker and freeze according to the manufacturer's instructions. Transfer the churned ice cream into an ice cream container and place it in the freezer for several hours.
- Start preparing your oat streusel by mixing the flour, oats, ginger, cinnamon and sugar in a bowl. Cut the chilled butter in cubes and add it to the dry ingredients. Rub in the butter to coarsely combine everything together. Once done, chill in the refrigerator.
- Before serving the ice cream, bake your streusel mix for 180 °C or 350F for at least 10 minutes. Stir once at the 5 minute mark to make sure that the streusel does not burn.
- Plate the ice cream with the ginger streusel as desired.
- Serve and savor!