To make the cookie: preheat the oven to 170ºC.
Cream the butter and both sugars together then add the yolks and continue mixing until light and creamy. Add the clementine zest, the cranberries and pistachios. Lay some cling film on the work surface, place the mixture on top and roll into a cylinder, wrapping it in the cling film and refrigerate.
Remove the cookie from the fridge, cut three slices from the roll and place in a small pan. Put the pan in the oven for 7 minutes.
To make the ice cream: place the milk, cream and stem ginger into a pan and bring up to 85ºC. Put the egg yolks and sugar into a bowl and pour over the milk mixture. Return the whole mixture to the pan and cook until it reaches 83ºC.
Pass through a sieve, cool and churn in an ice cream maker for about 30 minutes.
To make the white chocolate sauce: bring the milk and cream to the boil in a pan over a medium heat, then add the sugar. Stir, then add the chocolate and butter and stir until smooth.
To serve: place a ball of ice cream on top of the cookies and pour over the white chocolate sauce.
To make the cookie: preheat the oven to 170ºC.
Cream the butter and both sugars together then add the yolks and continue mixing until light and creamy. Add the clementine zest, the cranberries and pistachios. Lay some cling film on the work surface, place the mixture on top and roll into a cylinder, wrapping it in the cling film and refrigerate.
Remove the cookie from the fridge, cut three slices from the roll and place in a small pan. Put the pan in the oven for 7 minutes.
To make the ice cream: place the milk, cream and stem ginger into a pan and bring up to 85ºC. Put the egg yolks and sugar into a bowl and pour over the milk mixture. Return the whole mixture to the pan and cook until it reaches 83ºC.
Pass through a sieve, cool and churn in an ice cream maker for about 30 minutes.
To make the white chocolate sauce: bring the milk and cream to the boil in a pan over a medium heat, then add the sugar. Stir, then add the chocolate and butter and stir until smooth.
To serve: place a ball of ice cream on top of the cookies and pour over the white chocolate sauce.
