Ginger Ice Cream

Name: Ginger Ice Cream
Ingredients: 250 ml (8 fl oz) full cream milk; 1 whole egg plus 2 egg yolks; 1 whole egg plus 2 egg yolks; 3 tablespoons syrup from the bottle of preserved stem ginger; 3 tablespoons syrup from the bottle of preserved stem ginger; 250 ml (8 fl oz) whipping cream; 5-6 nuggets of preserved stem ginger, finely chopped; 5-6 nuggets of preserved stem ginger, finely chopped; 2 tablespoons soft brown sugar

Preparation info

8
Servings

Difficulty
Easy

Appears in

The Paupers Cookbook

By Jocasta Innes

Published 2014

About

This is by no means a thrifty recipe except that nobody ought to eat very much of it. Make Almond Biscuits to go with it.

Ingredients

250 ml (8 fl oz) full cream milk
1 whole egg plus 2

Vegetarian
Gluten-free

Method

Bring the milk to the boil and pour it very slowly on to the egg and egg yolks, beating hard all the time. Return to the pan and stir over a very low heat until the custard thickens. The moment it is thick enough to coat the back of a wooden spoon, put the base of the pan in a bowl of iced water and stir the ginger syrup into the custard. Pour the custard into a freezerproof container and freez