Ginger Ice Cream Cookie Stack
Made with only the finest young stem ginger harvested in southern China and carefully preserved in sugar syrup.
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Difficulty and servings
Makes 1 batch
Preparation and cooking times
Additional 24 hours required for freezing the ice cream
- Whisk the eggs and sugar together in a large bowl.
- In another bowl whip the cream until soft peaks form.
- Fold the whipped cream into the egg and sugar mixture.
- Add the chopped ginger and ginger syrup and gently combine.
- Pour into a suitable freezer container and freeze for 24 hours.
- Gently stir the ice cream after approximately 2 hours to ensure even distribution of the ginger pieces. Repeat this process after a further 1 hour freezing time.
- When the ice cream is ready remove from the freezer and allow to soften slightly.
- To serve:- Place one cookie on a serving plate and top with a scoop of ice cream.
- Put another cookie on top and then another scoop of ice cream.
- Finish with another cookie to Form a stack. Decorate with a swirl of cream/ice cream and finely shredded ginger.
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http://www.bbcgoodfood.com/recipes/270604/
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Ingredients
Search Good Food
Difficulty and servings
Makes 1 batch
Preparation and cooking times
Additional 24 hours required for freezing the ice cream
Ingredients
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