Ginger Ice Cream from The Great Ice Cream Book by Jon Croft
Sieve the sugars. Whip the cream with the sieved sugars until thick. Mash up the yolks and mix with the ginger, and the syrup. Fold into the cream. Whip the egg whites till stiff and fold into the ...
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Ingredients
- ½ pint (275 ml.) double cream
- 2 tablespoons syrup from ginger jar
- 4 eggs, separated
- 2 rounded tablespoons icing sugar
- 7 oz. (175 g.) chopped stem ginger
- 2 rounded tablespoons soft brown sugar
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