Ginger Ice Cream
- Ready In:
- 2hrs
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 85 g granulated sugar
- 150 ml water
- 4 egg yolks
- 10 ml ground ginger
- 570 ml double cream, lighly whipped
- 4 pieces gingerroot, cut into fine strips
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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