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Ginger Ice Cream
Preparation info
- Difficulty
Easy
Appears in
Published 1986
Ice cream is best when freshly made and eaten within 2-3 days of making. Rest it at room temperature for 30 minutes before serving it scattered with fresh raspberries or chopped preserved stem ginger. Eat with thin ginger biscuits.
Ingredients
600 ml 1 pint 2½ cups 4
Method
Heat the milk until almost boiling. Gradually add the sugar to the eggs. When smooth, place the bowl over a pan of simmering water. Pour on the hot milk, beating steadily with a wire whisk as it cooks. When it thickens very slightly (in about 10 minutes), and just coats the back of a wooden spoon, remove the bowl and stand it in cold water, stirring often. When merely warm, remove the bowl, sti
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