Ginger Ice Cream
Serves: 4
Ingredients
To make Ginger Ice Cream, you'll need:
- 250ml semi skimmed milk
- 200ml double cream
- 2 tbsp. Stevia
- 4 medium eggs
- 50g Stem ginger
- Plus some little extras of your choice for decoration, such as, berries or a fruit coulis.
Method
- Place the milk, cream and Stevia in a pan on a low temperature and heat through, stirring constantly.
- Melt the Stevia and bring the mixture to the boil.
- Separate the yolks from the egg whites by cracking the egg and slowly tipping the contents from one half of the shell to the other, ensuring not to drop the yolk.
- The egg whites should separate and dribble through the gap (so make sure you do this over a bowl!)
- Beat the egg yolks in a bowl.
- Slowly whisk in the milk and cream mixture.
- Pour all of this into an old 1 litre ice cream tub, place the lid on, and allow it to set in the freezer for 3 hours.
- Blend the stem ginger in the blender.
- Add about a quarter of the ice cream mixture at a time and continue to blend.
- Taste the ice cream to check the quantity of ginger in it as well as the consistency.
- Return the ice cream to the ice cream tub and freeze for 3 hours. It will then be ready to serve.
- When you wish to serve the ice cream, leave it at room temperature for 10 minutes beforehand.
- Serve with some fruit of your choice!
Nutritional Facts (Per Serving)
Calories 390 | Total Fat 32.8g | Saturated Fat 2.74g | Carbohydrates 19.4g | Fibre 1.2g | Protein 9.6g
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