Ginger Ice Cream

Plough Inn,

Chef/proprietor Kath Brown


  • ½ pint (275 ml.) double cream
  • 2 rounded tablespoons icing sugar
  • 2 rounded tablespoons soft brown sugar
  • 7 oz. (175 g.) chopped stem ginger
  • 2 tablespoons syrup from ginger jar
  • 4 eggs, separated


Sieve the sugars.

Whip the cream with the sieved sugars until thick.

Mash up the yolks and mix with the ginger, and the syrup. Fold into the cream.

Whip the egg whites till stiff and fold into the mixture. Place in deep freeze.