Ginger Ice Cream
Veg CD DP 20mins plus freezing
Vegetarian Desserts Ices Gluten Wheat Free
10 fl.oz. Double Cream
teasp ground Ginger (check ingredients label)
zest of 1 Orange
Stem Ginger with its syrup (check ingredients label)
teasp Vanilla Essence (check ingredients label)
strips of Orange rind to garnish
Combine the sugar, milk, cream, ground
ginger and orange zest in a pan and bring to the boil.
Remove the pan from the heat; cover and leave
to infuse for 5 - 10 minutes.
Beat the egg yolks lightly. Pour in the ginger cream and mix, stirring all the
time, until the custard mixture is light and frothy.
Transfer the custard to the saucepan and cook
over a low heat, stirring, until it coats the back of a spoon.
Pour the rich ginger custard into a bowl and cover with a plate. Set the bowl in
a large bowl filled with ice and let the custard cool
Drain the syrup from the stem ginger and reserve. Slice 4 pieces of stem ginger
thinly and reserve for garnish. Chop the remaining
ginger finely. Stir the chopped stem ginger and
vanilla essence into the cooled custard. Cover and chill for 2 hours.
Pour the custard into a container and freeze, covered, until the mixture begins
to harden - about 1-2 hours.
Remove the custard from the freezer and beat it with a whisk or fork. Then
cover and return to the freezer until for at least 5
hours or overnight.
About 1 hour before serving, transfer the ice cream to the fridge to soften.
To serve, place in individual dishes, sprinkle sliced preserved ginger and
julienne strips of orange on top and dribble a little
of the reserved ginger syrup over. Serve
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