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Nutrition: per serving

  • kcal565
  • fat41g
  • saturates25g
  • carbs50g
  • sugars40g
  • fibre2g
  • protein4g
  • salt0.27g
    low
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Method

  • step 1

    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.)

  • step 2

    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.

Recipe from Good Food magazine, May 2005

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Comments, questions and tips (14)

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Overall rating

A star rating of 4.9 out of 5.9 ratings

Sugar flower

question

Large or small pot of clotted cream? My local shop sells two sizes.

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question and for spotting this. It should be the larger size (we used 2 x 227g tubs). We hope this helps. Best wishes, BBC Good Food Team.

SiNZ

A star rating of 5 out of 5.

First use of ice cream maker and this went down a storm. After chopping one ginger stem, I felt I had enough so only used the one - perhaps the jar I had featured larger stems? - and it was delicious. Went with the suggestion of roasted rhubarb to go with it. One thing to note: while it says "serves…

brewergirl1961

Very rich, but lovely flavour, may try double cream instead of clotted, next time.

raincloud_

A star rating of 4 out of 5.

So easy, even by hand. Lovely, creamy and smooth ginger taste.

pattinghamkate

A star rating of 5 out of 5.

I've made this before and it was delicious. Planning to try it again this weekend but as a low fat frozen yoghurt instead of using the custard - a healthier option, as I have a diabetic coming to lunch.

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