Mary Berry’s Ginger Ice Cream
You won't need an ice cream machine to whip up this creamy ginger ice cream topped with stem ginger syrup from Mary Berry. It's a gorgeous dessert in the warmer months but we also love it as an accompaniment to sticky toffee pudding in the winter. Delicious!
Introduction
Ginger is one of my favourite flavours. This is a new ice cream that I keep in the freezer, perfect as a simple pud for unexpected guests. It’s so easy to spoon into bowls and decorate with stem ginger and syrup. Fresh, creamy and easy!
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Ingredients
| 4 large | eggs, separated |
| 100g (3½oz) | caster sugar |
| 300ml (½ pint) | pouring double cream |
| 8 bulbs of | stem ginger, chopped |
| To decorate: | |
|---|---|
| 2 bulbs of | stem ginger, finely chopped |
| 2 tbsp | ginger syrup from the jar |
Method
Place the egg whites in a large bowl and whisk with an electric hand whisk on maximum speed until soft peaks and like cloud. Gradually add the sugar, a dessertspoon at a time, still whisking on maximum speed, until shiny and glossy.
In a separate bowl, whisk the cream to soft peaks, then stir in the egg yolks.
Carefully fold the egg whites into the egg yolk mixture with a metal spoon until smooth.
Stir in the chopped ginger, then spoon into a freezer container and freeze overnight.
Scoop the ice cream into glasses or pots, and serve with some chopped stem ginger and a little syrup on top.
Mary’s Tips: Can be made up to 1 month ahead and kept in the freezer.
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