Ginger Ice Cream

"Recipe from Leith's Cookery Bible"
 
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Ready In:
2hrs
Ingredients:
6
Serves:
6
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ingredients

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directions

  • Put the sugar and water into a small heavy pan. Dissolve over a gentle heat. Boil for 3 minutes. Remove from the heat and cool for 1 minute.
  • Put the egg yolks into a large bowl with the ground ginger, whisk lightly and pour on the warm sugar syrup (do not allow the syrup to touch the whisk if doing this in a machine) fold in the cream. Freeze.
  • When the ice cream is half frozen, whisk again and add the stem ginger. Freeze again.
  • Remove from freezer half an hour before it is to be eaten and scoop into a glass bowl.

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