225 grams wild ginger root, washed and chopped, or sliced fresh ginger (skin on for added flavour)
3/4 cup (175 mL) granulated sugar, divided
5 egg yolks
Apple tarte tatin:
1 batch of Quick Puff Pastry Dough (page 224)
4 tablespoons (60 mL) unsalted butter
4 tablespoons (60 mL) granulated sugar
4 green apples, peeled, cored, and sliced into ½-inch (1 cm) wedges
1 apple, peeled, cored, and thinly sliced, for garnish
Wild ginger ice cream:
In a small saucepan, combine the cream, milk, vanilla, wild ginger, and half of the sugar. Heat, stirring to dissolve the sugar, until just about boiling and small bubbles are forming around the edge. Remove from the heat before the scald turns into a boil.
In a medium bowl, whisk together the egg yolks and the remaining half of the sugar until thick and pale. While whisking, slowly pour one cup (250 mL) of the hot cream mixture into the egg mixture. Slowly pour in the remaining cream mixture, whisking until incorporated. Leave the wild ginger roots in the custard, cover, and chill for at least eight hours or overnight. You want the custard to be ice cold before churning.
Strain the mixture and discard the ginger. Pour the mixture into an ice- cream machine and churn according to the manufacturer’s instructions until the ice cream looks thickened and frozen, up to 20 minutes depending on your machine. Scrape the ice cream into an airtight container and freeze until firm, about two hours. The ice cream will keep in the freezer for up to one week. After a week, I tend to notice freezer burn, which you want to avoid.
Apple tarte tatin:
Preheat the oven to 425°F (220°C).
On a lightly floured work surface, roll out the dough to 1/4-inch (5 millimeter) thickness. Cut out four discs with a 4-1/2-inch (11 centimeter) round cutter.
Place four 4-1/2-inch (11 cm) tart pans on a baking sheet. Add one tablespoon (15 mL) butter to each pan and heat in the oven until melted. Evenly sprinkle one tablespoon (15 mL) sugar in each pan, then arrange the apple wedges in a circle or fan in each pan. Top each tart with a dough circle and tuck in the edges.
Put the tarts in the oven, reduce the oven temperature to 375°F (190°C), and bake for 35 to 45 minutes. The pastry should rise quite significantly and be dark golden, and the sugar and apples will be dark and caramelized. Invert the tarts onto plates. Garnish with fresh apple slices and top with a scoop of wild ginger ice cream.
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