Easy ginger ice cream

Easy ginger ice cream

By
From
Under the Walnut Tree
Photographer
Fanny Bergenström

We once had this charming and completely effortless ice cream at a party, where it was served with a fruit salad. Since then, it has become one of our favourites, with or without fruit on the side.

Ingredients

Method

  1. Quickly pulse partly thawed, good-quality vanilla ice cream with some roughly chopped preserved ginger for just a few seconds in a food processor (or mix in finely diced ginger by hand). Place in a freeze-proof container and freeze for about 2 hours, then voilà: glorious ginger ice cream!

Tip

  • Use approximately 3-4 knobs of preserved ginger per litre of ice cream.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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