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Serves 6

I won the Jersey & Guernsey Nation's Favourite Dairy Recipe competition with my favourite recipe, try it

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  • For the Ice Cream
  • 300ml Jersey & Guernsey milk
  • 2 whole eggs
  • 100g icing sugar
  • 284ml pot of Jersey & Guernsey cream
  • Half a teaspoon ground ginger
  • 1 tablespoon syrup from jar or preserved ginger
  • 2 pieces preserved ginger, chopped into shred
  • For the Ginger Fudge Shortcake
  • 100g Jersey & Guernsey butter
  • 50g caster sugar
  • 100g self raising flour
  • 50g cornflour
  • 1 good teaspoon ground ginger


    1. For the Ice Cream
    2. Make a custard by bringing Jersey & Guernsey milk, eggs, sugar nearly to boiling point, stirring with a balloon whisk all the time. When it has thickened, cool, then refrigerate for about one hour or more.
    3. Whisk the Jersey & Guernsey double cream to soft peaks, then fold into custard together with the ginger powder, syrup and chopped pieces.
    4. Now either churn in an ice-maker or freeze in freezer and stir several times as it freezes. When it is softly frozen transfer to a container and freeze until needed.
    5. An optional extra at this stage is to fold in some crushed ginger nuts, delicious, especially if the ice cream is served within a few days so they are still crisp.
    6. For the Ginger Fudge Shortcake
    7. Cream Jersey & Guernsey butter and sugar, work in flour and ginger, knead and press into 18cm (7"square) tin. Bake at 160oC or Gas mark 3 for about 35 minutes or until pale and crisp.
    8. For the fudge topping put 100g icing sugar, 50g butter, 2 tablespoons golden syrup and 1 good teaspoon ground ginger into a pan, stir over gentle heat until well mixed, then pour over shortbread. Cool and cut into squares.

Comments, questions and tips

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4th Apr, 2010
Thankyou so much for your fantastic recipe. The texture is great; smooth and silky and the warm ginger kick is delicious. Your the Best. TheMiniNash --------------
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