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stem ginger ice cream

Stem Ginger Ice cream

  Rating 0.0

Prep

<30 MIN

Bake

N/A

Serves

4

Difficulty

Easy
stem ginger ice cream

About

Enjoy the rich and spicy flavours of this homemade stem ginger ice cream, perfect for pairing with your favourite desserts or enjoying on its own!

made using

Pure Cane Caster Sugar

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Instructions
Ingredients
Reviews
Step 1

Whip the double cream until it is just beginning to thicken, refrigerate.

Step 2

Place the single cream in a medium sized saucepan and heat on low until it is just below boiling point.

Step 3

Beat together the egg yolks, caster sugar and corn flour until smooth. Pour the hot cream onto the mixture and return to the pan and whisk on a low heat until it thickens. Pour the custard into a clean bowl and stir in the stem ginger syrup and ground ginger.

Step 4

When the custard is completely, fold in the whipped cream and stem ginger pieces.

Step 5

Transfer to a I litre container and freeze for 2 hours and use a hand whisk to breakdown the ice crystals during the freezing process, this helps distribute the ginger pieces. Repeat again after a further 2 hours and then leave overnight to completely freeze.

Step 6

Remove from the freezer 30 minutes before you need it.

Ingredients – 8 items

Serving

1

Stem Ginger

Chopped into 5mm cubes

6 Pieces
Stem ginger

Stem ginger syrup from the jar

50 ml
Cream

Double cream

300 ml
Cream

Single cream

300 ml

Egg yolks

4
Cornstarch

Corn flour

25 g
Pure Cane Caster Sugar

Caster sugar

100 g
Ginger-Ground

Ground ginger

10 g

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