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Speedy ginger ice cream with chilli-chocolate sauce

Speedy ginger ice cream with chilli-chocolate sauce

A star rating of 5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

Cool and lightly spiced this ice cream makes the perfect end to an Indian-themed supper

  • Freezable
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal479
fat30g
saturates17g
carbs50g
sugars40g
fibre2g
protein6g
low insalt0.24g
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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)

Method

  • STEP 1

    Stir the ginger and syrup through the ice cream, then return to the freezer to firm up for at least 1 hr.

  • STEP 2

    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.

RECIPE TIPS
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.

Recipe from Good Food magazine, October 2011

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A star rating of 5 out of 5.2 ratings
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