Ginger And Nut Ice Cream Recipe
Ingredients
150 ml (1/4 pint) double cream
1 tablespoon milk
2 tablespoons icing sugar, sifted
25 g (1 oz) preserved ginger, finely chopped
2 teaspoons ginger syrup
1-2 tablespoons finely chopped hazelnuts
Directions
Place the cream and milk in a bowl and whip lightly.
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.
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.
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