Thai Ice Cream with Candied Ginger Topping
In order to get the correct effect in the ginger it is 'distressed' a little first. We do this by rolling it through a heavy roller designed to tenderize dried squid. However you should be able to get a similar effect with a pasta roller or even a rolling pin. The slices should be of uniform thickness so use a sharp kitchen slicer rather than a hand held knife.
For restaurant presentation the slices of ginger are cut to uniform pretty shapes using small confectioners' biscuit cutters, or the type used to cut out cake decorations.
Method for Thai Ice Cream with Candied Ginger Topping
First preparation of the candied ginger.
If you are using tender young ginger you may leave the skin on. Older ginger should be peeled. This may be easier after it has been sliced.
Slice the ginger into uniform roundels about an eighth of an inch thick, and then roll them until they are half the original thickness. Dust the ginger lightly with the baking soda, and leave to stand for about 10 minutes.
Remove the baking soda by vigorously brushing with a stiff bristled brush to produce a slightly matte texture to the surface, and then immerse in lime juice for an hour. This has the effect of heightening the flavor, and also giving the ginger a delicate pink color.
Bring the water to a boil, and stirring continuously add the sugar a little at a time until all is dissolved and forms a sticky, syrupy consistency. If necessary add a touch more water to ensure all the sugar is dissolved. Reduce the heat to very low and add the ginger slices and simmer, very gently, for 10 minutes, then turn off the stove and allow the ginger to cool naturally. Remove the ginger from the liquid and drain it (you don't have to be overly enthusiastic about this, but it shouldn't be too wet either), and put it in a sterile preserving jar. Keep in the refrigerator for at least a week before use. Reserve the ginger syrup in another sterilized jar, to pour over the ice cream.
Simply follow the detailed instructions for our Thai icecream recipe here.
Slice the coconuts into horizontal slices, and serve with any excess ice-cream also shared out, decorating each slice with pieces of candied ginger. Fold the fried coconut into the reserved ginger syrup, and pour over the slices of ice cream, decorate with mint and lime leaves.