Ginger Ice Cream

Name: Ginger Ice Cream
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

6 ingredients

9 steps

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

1

Put the sugar and water into a small heavy pan.
2

Dissolve over a gentle heat.
3

Boil for 3 minutes.
4

Remove from the heat and cool for 1 minute.
5

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.
6

Freeze.
7

When the ice cream is half frozen, whisk again and add the stem ginger.
8

Freeze again.
9

Remove from freezer half an hour before it is to be eaten and scoop into a glass bowl.