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Ginger ice cream recipe
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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
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
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Energy
1350kj
326kcal
16%
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Fat
30g
42%
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Saturates
17g
87%
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Sugars
11g
13%
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Salt
0.1g
1%
of the reference intake
Carbohydrate 11.6g
Protein 3.8g
Fibre 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.
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- 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