Ginger Crunch Ice Cream

Preparation info
  • Serves


    • Difficulty


Appears in
The Great Book of Rhubarb

By Elaine Lemm

Published 2011

  • About


  • 400 ml double cream
  • ½ split vanilla pod
  • 6 egg yolks


Boil the cream, condensed milk and vanilla pod. Scratch out the seeds using the back of a knife and add the seeds to the milk. Pour onto the creamed egg yolks and sugar.

Return back to the pan on a low heat stirring continuously until the mixture coats the back of the spoon. Remove from the pan and sieve out the vanilla pod chill. Churn and freeze until it is an ice cream consistency ad