Dairy Free Stem Ginger Ice Cream
information
This recipe is Vegetarian, Gluten free, Wheat free and Dairy free.
ingredients
1 teaspoon of ground ginger
4 large free-range egg yolks
1 heaped teaspoon of Gluten free cornflour (cornstarch)
1 heaped tablespoon of sugar
300 ml (10 fl oz) 1 1/4 cups of soya milk
6 stem ginger; finely chopped
3 tablespoons of stem ginger syrup
240 ml (8 fl oz) 1 cup of soya cream
4 large free-range egg yolks
1 heaped teaspoon of Gluten free cornflour (cornstarch)
1 heaped tablespoon of sugar
300 ml (10 fl oz) 1 1/4 cups of soya milk
6 stem ginger; finely chopped
3 tablespoons of stem ginger syrup
240 ml (8 fl oz) 1 cup of soya cream
method
1. Mix the ground ginger, egg yolks, cornflour (cornstarch) and sugar together in a bowl and gradually incorporate the milk.
2. Transfer to a non-stick saucepan and, stirring all the time, cook over a low heat until thick and creamy - but do not boil.
3. Remove from the heat and add the stem ginger, syrup and lastly the soya cream.
4. Following the instructions on your ice-cream maker, churn until the custard is frozen and serve.
2. Transfer to a non-stick saucepan and, stirring all the time, cook over a low heat until thick and creamy - but do not boil.
3. Remove from the heat and add the stem ginger, syrup and lastly the soya cream.
4. Following the instructions on your ice-cream maker, churn until the custard is frozen and serve.
serving amount
serves 4
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