Speedy ginger ice cream with chilli-chocolate sauce
Cool and lightly spiced this ice cream makes the perfect end to an Indian-themed supper
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 10 mins
Cook 10 mins
Vegetarian
- Stir the ginger and syrup through the ice cream, then return to the freezer to firm up for at least 1 hr.
- Put the chocolate and chilli in a large bowl. Bring milk, cream and sugar to the boil, then remove from heat and pour over the chocolate. Leave to stand for 2 mins, then whisk until the chocolate is melted. Serve warm with a scoop of ice cream.
Get ahead
Prepare the ice cream up to two days in advance and make the chilli-chocolate sauce the day before if you want to get ahead. Warm the sauce in the microwave before serving.
Per serving
479 kcalories, protein 6g, carbohydrate 50g, fat 30 g, saturated fat 17g, fibre 2g, sugar 40g, salt 0.24 g
Recipe from Good Food magazine, October 2011.
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http://www.bbcgoodfood.com/recipes/1660657/
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Ingredients
- 75g stem ginger , finely chopped
- 3 tbsp syrup from the ginger
- 1l tub vanilla ice cream , softened
FOR THE CHILLI-CHOCOLATE SAUCE
- 300g dark chocolate , chopped
- pinch chilli flakes
- 200ml whole milk
- 100ml double cream
- 25g golden caster sugar
- cones , to serve (optional)
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Difficulty and servings
Serves 8
Preparation and cooking times
Prep 10 mins
Cook 10 mins
Vegetarian
Ingredients
- 75g stem ginger , finely chopped
- 3 tbsp syrup from the ginger
- 1l tub vanilla ice cream , softened
FOR THE CHILLI-CHOCOLATE SAUCE
- 300g dark chocolate , chopped
- pinch chilli flakes
- 200ml whole milk
- 100ml double cream
- 25g golden caster sugar
- cones , to serve (optional)
Per serving
479 kcalories, protein 6g, carbohydrate 50g, fat 30 g, saturated fat 17g, fibre 2g, sugar 40g, salt 0.24 g
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30 September 2011
Dovyle rated this recipe
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03 April 2012
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