Home > Reader Recipes > Gingernut Icecream

Gingernut Icecream
( MAKES Nearly 2 litres )

nbenington

Reader Recipes

No ratings yet

Three sources of ginger flavour combine to add texture and intense, zingy flavour to a creamy and not ice-y icecream

3	Eggs, separated
500 ml	Cream
150 g	Caster sugar
1 packet	Gingernuts, roughly crushed
125 g	Crystallised ginger, chopped finely
2 pieces	Stem ginger, chopped - optional
2 Tbsp	Liquid, from stem ginger jar, or water if not using stem ginger

Beat egg whites with half the caster sugar until the mixture is no longer grainy.
Lightly whip the cream.
Beat the egg yolks with the other half of the caster sugar and the ginger liquid or water, until pale and the sugar is dissolved.
Gently fold the three mixtures together with the chopped ginger and gingernuts. Freeze.

Note from the Bite team

Have a read of Peter Gordon's article on stem ginger to learn how to make it.