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Ginger Ice Cream RECIPE

Hub-UK first came into existence back in May 2000. Seems a long time ago now!

Back 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.

It 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.

A 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.

This recipe for Ginger Ice Cream came from Robert Hutchinson formerly Sous Chef at Weston Park, Shropshire.

Ingredients for Ginger Ice Cream

250ml Milk
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

How to make Ginger Ice Cream
  • Put cream and milk on to boil with vanilla and a quarter of the sugar (this will help to stop it burning)
  • Beat yolks and rest of the sugar together
  • When liquid comes to the boil pour half on to the eggs, mix well and return to the heat.
  • Heat slowly. Keep stirring until it coats the back of a spoon. Take off heat and add chopped ginger and syrup.
  • Chill. When cold churn in ice cream machine as normal.

Serves 6

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