Ginger Ice Cream

Preparation info

  • Serves


    • Difficulty


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About


  • ½ pint (275 ml.) double cream
  • 2 rounded tablespoons icing sugar


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.