Ginger ice cream recipe
A proper lunch party calls for proper ice-cream. The base here is a classic recipe for vanilla ice cream, but the addition of both fresh and preserved ginger elevates this into an elegant yet comforting dessert that everyone will love.
See method- Serves 8
- 10mins to prepare, plus 15mins for cooling and 15mins to cook, plus churning time
- 326 calories / serving
- Freezable
- Vegetarian
Ingredients
- 285ml double cream
- 285ml single cream
- 4 large egg yolks
- 40g caster sugar
- 1tsp vanilla extract
- 75ml (5tbsp) syrup from a jar of preserved ginger
- 1 small knob root ginger, sliced thinly (1mm thickness) on a mandolin
Each serving contains
- Energy
- 1350kJ 326.0kcal
- Fat
- 30g
- Saturates
- 17g
- Salt
- 0.1g
- Sugars
- 11g
of the Reference intake
Carbohydrate 11.6gProtein 3.8gFibre 0.0g
Method
- Bring the creams to the boil in small saucepan over a medium heat. Meanwhile, whisk together the sugar with the egg yolks and vanilla extract until pale and thick.
- Pour the hot cream over the egg yolks and sugar once the cream has boiled and whisk simultaneously.
- Transfer this mixture back to the saucepan and cook over a low heat stirring continuously with a wooden spoon until it thickens and coats the back of the spoon; usually 6-8 minutes.
- Remove from the heat once thickened and place in a bowl of iced water, stirring until cold.
- Once cold, stir in the ginger syrup. Transfer to an ice cream machine and churn until soft and thickened.
- Place two scoops of the ice cream in each bowl and arrange a few slices of root ginger alongside.
- See more Ice cream recipes
