Ginger ice cream recipe

62 ratings Rate
  • Serves 8
  • 10mins to prepare, plus 15mins for cooling and 15mins to cook, plus churning time
  • 326 calories / serving
  • Freezable
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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.

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  • 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
  • Energy 1350kj 326kcal 16%
  • Fat 30g 42%
  • Saturates 17g 87%
  • Sugars 11g 13%
  • Salt 0.1g 1%

of the reference intake
Carbohydrate 11.6g Protein 3.8g Fibre 0g


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