Ginger/vanilla Ice Cream

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READY IN: 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 4
    egg whites
  • 4
    ounces sieved icing sugar
  • 4
    egg yolks
  • 12
    pint double cream or 1/2 pint whipping cream
  • 3 -4
    pieces stem ginger in syrup
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DIRECTIONS

  • Whisk the egg whites until they hold stiff peaks, then whisk in icing sugar, 1 tblsp at a time to form a stiff meringue.
  • Stir in the egg yolks one at a time until the mixture is an even gold colour.
  • In a separate bowl whisk the cream till it hangs on the whisk, then fold into the egg mixture and then add the finely chopped stem ginger.
  • Put into a container, put he lid on and freeze until firm 4-6 hours Makes 1.5 ltrs.
  • Note: Add a little liqueur or any other alcohol to the mixture before freezing will give a softer consistency, if desired, leave out if serving for children.
  • For Vanilla Ice Cream: Instead of stem ginger, use 1 teaspoon of anilla essence or replace 1 oz of icing sugar with vanilla sugar.
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