Ginger/vanilla Ice Cream

Directions

1. 1
   Whisk the egg whites until they hold stiff peaks, then whisk in icing sugar, 1 tblsp at a time to form a stiff meringue.
2. 2
   Stir in the egg yolks one at a time until the mixture is an even gold colour.
3. 3
   In a separate bowl whisk the cream till it hangs on the whisk, then fold into the egg mixture and then add the finely chopped stem ginger.
4. 4
   Put into a container, put he lid on and freeze until firm 4-6 hours Makes 1.5 ltrs.
5. 5
   Note: Add a little liqueur or any other alcohol to the mixture before freezing will give a softer consistency, if desired, leave out if serving for children.
6. 6
   For Vanilla Ice Cream: Instead of stem ginger, use 1 teaspoon of anilla essence or replace 1 oz of icing sugar with vanilla sugar.