Ginger Ice Cream

20g ginger root – chopped small
10g ginger powder
1 tablespoon ginger Essence
50g sugar – or sweetener
1 tablespoon glucose
50mL milk
300mL custard – commercial prepared or homemade
300mL thickened cream
1/2 cup ginger crystallized – chopped

Place ginger root, ginger powder, ginger essence, sugar, glucose and milk in a saucepan and boil for 5 minutes. Cool by placing saucepan in cold water. Place custard, cream and boiled ginger in your ice cream maker and whirl until stiff.
Add crystallized ginger about 1 minute from the end. Serve soft or freeze.

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