Ginger and syrup ice cream

Ginger and syrup ice cream

By
From
Desserts
Serves
4

Don’t be fooled by the lack of ingredients here – it’s the addition of the syrup that will stop the ice cream setting like rock. The first time I made this was in the kitchens of Castle Howard when I was aged about 12. It was great then and is fab now. It’s so simple to make and you don’t even need an ice-cream machine. Also, it’s thought that this is how ice cream was first invented by the Chinese some 2,000 years ago. At that time, ice cream was just a mixture of snow and honey.

Ingredients

Quantity Ingredient
200ml double cream
3 tablespoons stem ginger syrup
25g stem ginger, finely chopped

Method

  1. Simply place the double cream, syrup and chopped ginger in a bowl and whisk until soft peaks are formed.
  2. Pour the mixture into a sealable container, place in the freezer and freeze until required.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again