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Ginger And Nut Ice Cream Recipe
|Double cream||1⁄4 Pint (About 150 Milliliter)|
|Icing sugar||2 Tablespoon, sifted|
|Preserved ginger||1 Ounce, finely chopped (About 25 Gram)|
|Ginger syrup||2 Teaspoon|
|Finely chopped hazelnuts||2 Tablespoon|
Serving size: Complete recipe
Calories 972 Calories from Fat 703
% Daily Value*
Total Fat 79 g122.1%
Saturated Fat 1.6 g8.1%
Trans Fat 0 g
Cholesterol 1.5 mg
Sodium 8 mg0.3%
Total Carbohydrates 64 g21.3%
Dietary Fiber 2.9 g11.6%
Sugars 56.3 g
Protein 7 g13.5%
Vitamin A 0.4% Vitamin C 3.2%
Calcium 5.1% Iron 7.9%
*Based on a 2000 Calorie diet
Fold in the icing sugar.
Pour into a shallow freezer tray, cover and freeze for about 45 minutes, until the ice cream has frozen around the sides of the tray.
Turn into a chilled bowl and whisk until smooth.
Stir in the ginger, syrup and hazelnuts.
Return the ice cream to the tray, cover and freeze until firm.
Transfer to the refrigerator about 20 minutes before serving to soften.
Scoop into individual dishes.