GINGER ICE CREAM
Serves 6
More effort
Total time:
Freeze for at least 24 hours before serving
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For the Ice Cream
- 300ml Jersey & Guernsey milk
- 2 whole eggs
- 100g icing sugar
- 284ml pot of Jersey & Guernsey cream
- Half a teaspoon ground ginger
- 1 tablespoon syrup from jar or preserved ginger
- 2 pieces preserved ginger, chopped into shred
For the Ginger Fudge Shortcake
- 100g Jersey & Guernsey butter
- 50g caster sugar
- 100g self raising flour
- 50g cornflour
- 1 good teaspoon ground ginger
Method
step 1
For the Ice Creamstep 2
Make a custard by bringing Jersey & Guernsey milk, eggs, sugar nearly to boiling point, stirring with a balloon whisk all the time. When it has thickened, cool, then refrigerate for about one hour or more.step 3
Whisk the Jersey & Guernsey double cream to soft peaks, then fold into custard together with the ginger powder, syrup and chopped pieces.step 4
Now either churn in an ice-maker or freeze in freezer and stir several times as it freezes. When it is softly frozen transfer to a container and freeze until needed.step 5
An optional extra at this stage is to fold in some crushed ginger nuts, delicious, especially if the ice cream is served within a few days so they are still crisp.step 6
For the Ginger Fudge Shortcakestep 7
Cream Jersey & Guernsey butter and sugar, work in flour and ginger, knead and press into 18cm (7"square) tin. Bake at 160oC or Gas mark 3 for about 35 minutes or until pale and crisp.step 8
For the fudge topping put 100g icing sugar, 50g butter, 2 tablespoons golden syrup and 1 good teaspoon ground ginger into a pan, stir over gentle heat until well mixed, then pour over shortbread. Cool and cut into squares.
