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home > recipes > dessert > ginger ice cream
Ginger ice cream 10 fl oz milk or single cream (or a combination) 2 egg yolks beaten with 1 egg 4 tbs ginger syrup 3-4 oz preserved ginger chopped 10 fl oz double cream, whipped 2 tbsps icing or soft brown sugar Bring the milk and/or cream to the boil in a small pan and then pour it onto the yolks and egg very gradually, beating the whole thing together. Return the mixture to the pan and cook slowly over a low heat until the custard thickens; do not let it boil or the egg will curdle. When the custard is thick enough to coat the back of a spoon, dip the base of the pan into a bowl of very cold water to stop it cooking further. Add the ginger syrup. [Taste and add more, if you like]. Place the mixture in a metal bowl, cover and freeze it just till it is solid round the edges. Remove it, beat it well and fold in the ginger pieces and whipped cream. Taste and add sugar gradually, to taste. Return it to the freezer and leave until hard. Stir the mixture gently after an hour, so that the ginger pieces do not sink to the bottom. -- Mandy Alford Dorset, England

Ginger Ice Cream


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keyword: ginger
keyword: cream
recipes for dessert
recipes by mandy
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(posted October 23, 1998)

Ginger
ice cream

10 fl oz
milk or single cream (or a combination)
2
egg yolks beaten with 1 egg
4 tbs ginger syrup
3-4 oz preserved ginger chopped
10 fl oz double
cream, whipped
2 tbsps
icing or soft
brown sugar

Bring the
milk and/or cream to the boil in a
small
pan and then pour it onto the
yolks and
egg very gradually, beating the whole
thing together. Return the mixture to the
pan and
cook slowly over a low heat until the
custard
thickens; do not let it
boil or the egg will
curdle.

When the
custard is thick enough to coat the
back of a spoon, dip the base of the
pan into
a bowl of very cold water to stop it cooking
further. Add the ginger syrup. [Taste and add
more, if you like].

Place the mixture in a metal bowl, cover and
freeze it just till it is
solid round the
edges. Remove it,
beat it well and fold in
the ginger pieces and whipped
cream.

Taste and add
sugar gradually, to taste.

Return it to the freezer and leave until
hard.

Stir the mixture gently after an hour, so that
the ginger pieces do not sink to the bottom.

--
Mandy Alford
Dorset,
England



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