Prep
<30 MINBake
N/AServes
4Difficulty
Easy 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!
Whip the double cream until it is just beginning to thicken, refrigerate.
Place the single cream in a medium sized saucepan and heat on low until it is just below boiling point.
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.
When the custard is completely, fold in the whipped cream and stem ginger pieces.
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.
Remove from the freezer 30 minutes before you need it.
Ingredients β 8 items
1
Stem Ginger
Chopped into 5mm cubes
Stem ginger syrup from the jar
Double cream
Single cream
Egg yolks
Corn flour
Caster sugar
Ground ginger
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