Clotted cream & ginger ice cream
This tangy ice cream is perfect for your ice cream maker but just as easy by hand
2
ratings
Difficulty and servings
Serves 4
Preperation and cooking times
Prep 35 45 mins
If using a machine
- Fold the custard, clotted cream and ginger syrup together in a bowl until completely combined. Pour this into an ice-cream machine and churn according to machine instructions. (If you don't have an ice-cream machine, put the bowl in the freezer for about 11⁄2 hrs, or until the mixture starts to freeze around the edges. Give it a good stir to break it all up, then repeat.)
- When the ice cream is completely churned, mix in the chopped ginger so it speckles the ice cream, then serve in scoops with the Roasted rhubarb.
Per serving
565 kcalories, protein 4g, carbohydrate 50g, fat 41 g, saturated fat 25g, fibre 2g, salt 0.27 g
Recipe from Good Food magazine, May 2005.
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http://www.bbcgoodfood.com/recipes/2726/
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Ingredients
- 300g tub top-quality, ready-made custard
- 2 x 113g tubs clotted cream
- 4 tbsp syrup from the stem ginger jar
- 2 x pieces stem ginger , finely chopped
- 1 x Roasted rhubarb (see 'Goes well with below)
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Difficulty and servings
Serves 4
Preperation and cooking times
Prep 35 45 mins
If using a machine
Ice cream made easy
Ingredients
- 300g tub top-quality, ready-made custard
- 2 x 113g tubs clotted cream
- 4 tbsp syrup from the stem ginger jar
- 2 x pieces stem ginger , finely chopped
- 1 x Roasted rhubarb (see 'Goes well with below)
Per serving
565 kcalories, protein 4g, carbohydrate 50g, fat 41 g, saturated fat 25g, fibre 2g, salt 0.27 g
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19 December 2007
Frances rated and commented on this recipe
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14 September 2008
Kernow Cook rated and commented on this recipe
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