CARIBBEAN CUISINE

ACKEE ICE CREAM WITH STEM GINGER - Serves 4-6

INGREDIENTS

1 litre (1 1 litre (1 (225 g) 8 oz sugar
8 egg yolks
(225 g) 8 oz cooked ackee puree (puree in blender)
1-2 tablespoons rum, or to taste (optional)
1 teaspoon freshly grated ginger

DIRECTIONS

1. In a large double-boiler, combine the cream, milk and (100 g) 4 oz of sugar. Bring to a simmer over a low heat, stirring occasionally to help the sugar dissolve.

2. Meanwhile, whisk the egg yolks with the remaining sugar, until thick and frothy. Add the hot cream mixture to the beaten egg yolks, whisking them to mix them.

3. Cook over a low heat for approximately 6-8 minutes, until the mixture coats the back of a wooden spoon.

4. Add the ackee puree, rum and ginger.

5. Strain into a bowl through a fine mesh. Taste and adjust accordingly. Set aside to cool.

6. When cool, pour into an ice cream maker and freeze according to the manufacturer's instructions. Transfer from the ice cream machine to a bowl, cover and freeze until you are ready to eat it.

7. To serve, place in cold stem glass dishes, top with slices of stem ginger (available in specialty shops) and some of the syrup from the ginger.

All the following ackee recipes originated from, and were styled by, Norma Shirley at her restaurant Norma's on the Terrace, Devon House, Kingston , Jamaica .