Ginger Ice Cream

Total Time: 2 hrs Preparation Time: 2 hrs

Ingredients

• Servings: 6
• 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

Recipe

• 1 put the sugar and water into a small heavy pan. dissolve over a gentle heat. boil for 3 minutes. remove from the heat and cool for 1 minute.
• 2 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. freeze.
• 3 when the ice cream is half frozen, whisk again and add the stem ginger. freeze again.
• 4 remove from freezer half an hour before it is to be eaten and scoop into a glass bowl.