2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
1 tbsp milk
2 tbsp icing sugar (confectioners sugar), sifted
25 g preserved ginger, finely chopped
2 tsp ginger syrup
1 - 2 tbsp finely chopped hazlenuts
1 tbsp milk
2 tbsp icing sugar (confectioners sugar), sifted
25 g preserved ginger, finely chopped
2 tsp ginger syrup
1 - 2 tbsp finely chopped hazlenuts
method
1. Place the cream and milk in a bowl and whip lightly. Fold in the icing sugar. Pour into a shallow freezer tray, cover and freeze for about 45 minutes, until the ice cream has frozen around the sides of the tray.
2. Turn into a chilled bowl and whisk until smooth. Stir in the ginger, syrup and hazelnuts.
3. Return the ice cream to the tray, cover and freeze until firm.
4. Transfer to the refrigerator about 20 minutes before serving to soften. Scoop into individual dishes. Serve with crisp biscuits if liked.
2. Turn into a chilled bowl and whisk until smooth. Stir in the ginger, syrup and hazelnuts.
3. Return the ice cream to the tray, cover and freeze until firm.
4. Transfer to the refrigerator about 20 minutes before serving to soften. Scoop into individual dishes. Serve with crisp biscuits if liked.
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