Directions:
- Whisk the egg whites until they hold stiff peaks, then whisk in icing sugar, 1 tblsp at a time to form a stiff meringue.
- Stir in the egg yolks one at a time until the mixture is an even gold colour.
- In a separate bowl whisk the cream till it hangs on the whisk, then fold into the egg mixture and then add the finely chopped stem ginger.
- Put into a container, put he lid on and freeze until firm 4-6 hours Makes 1.5 ltrs.
- Note: Add a little liqueur or any other alcohol to the mixture before freezing will give a softer consistency, if desired, leave out if serving for children.
- For Vanilla Ice Cream: Instead of stem ginger, use 1 teaspoon of anilla essence or replace 1 oz of icing sugar with vanilla sugar.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 59.7 Kcal (250 kJ) | ||
| Calories from fat | 33.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.72g | 6% | |
|---|---|---|---|
| Cholesterol | 109.91mg | 37% | |
| Sodium | 78.17mg | 3% | |
| Potassium | 76.34mg | 2% | |
| Total Carbs | 0.51g | 0% | |
| Sugars | 0.22g | 1% | |
| Protein | 6.23g | 12% | |
| Iron | 0.6mg | 3% | |
| Calcium | 24.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 65.77 Kcal (275 kJ) | ||
| Calories from fat | 36.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.1g | 6% | |
|---|---|---|---|
| Cholesterol | 121.09mg | 37% | |
| Sodium | 86.13mg | 3% | |
| Potassium | 84.11mg | 2% | |
| Total Carbs | 0.57g | 0% | |
| Sugars | 0.24g | 1% | |
| Protein | 6.87g | 12% | |
| Iron | 0.6mg | 3% | |
| Calcium | 26.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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