first came into existence back in May 2000. Seems a
long time ago now!
then the internet was a very different place with much
more of an amateur feel to it. In a lot of ways it was
a pleasanter and more friendly place to hang out. For
those of us interested in food and cooking it was a
great opportunity to chat and share ideas with people
living in other parts of the world.
was also a time when everyone involved in cooking, whether
they were just a keen amateur, a busy mum, a grandmother
with a lifetime of kitchen experience or a professional
chef just starting a career in the kitchen or one who
was an old hand working at the stove, was happy to share
recipes so others could enjoy them.
lot of the details of who contributed the recipe, or
the history of the recipe, have either become blurred
or disappeared over the years but the recipes are still
worthwhile either in their own right or for the inspiration
they might give.
recipe for Ginger Ice Cream came from Robert Hutchinson
formerly Sous Chef at Weston Park, Shropshire.
to make Ginger
400ml Double Cream
2 Vanilla pods split and scraped
3 Large free range egg yolks
4 Dessert spoons of crystalised stem ginger in syrup
or to taste
cream and milk on to boil with vanilla and a quarter
of the sugar (this will help to stop it burning)
yolks and rest of the sugar together
liquid comes to the boil pour half on to the eggs,
mix well and return to the heat.
slowly. Keep stirring until it coats the back of a
spoon. Take off heat and add chopped ginger and syrup.
When cold churn in ice cream machine as normal.