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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 6 |
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Recipe from Leith's Cookery Bible Ingredients:
85 g granulated sugar |
150 ml water |
4 egg yolks |
10 ml ground ginger |
570 ml double cream, lighly whipped |
4 pieces gingerroot, cut into fine strips |
Directions:
1. Put the sugar and water into a small heavy pan. Dissolve over a gentle heat. Boil for 3 minutes. Remove from the heat and cool for 1 minute.
2. Put the egg yolks into a large bowl with the ground ginger, whisk lightly and pour on the warm sugar syrup (do not allow the syrup to touch the whisk if doing this in a machine) fold in the cream. Freeze.
3. When the ice cream is half frozen, whisk again and add the stem ginger. Freeze again.
4. Remove from freezer half an hour before it is to be eaten and scoop into a glass bowl.
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