GINGER ICE CREAM
This delightful recipe combines the creamy, spiced goodness of ginger ice cream with the delectable crunch of ginger fudge shortcake. The rich and velvety texture of the ice cream, infused with warm notes of ginger, pairs perfectly with the buttery, crumbly shortcake topped with a decadent fudge layer. A wonderful treat to enjoy on a sunny afternoon or as a sweet ending to any meal.
— Constant Cookbook
Ingredients
- For the Ice Cream
- 300ml Jersey & Guernsey milk
- 2 whole eggs
- 100g icing sugar
- 284ml pot of Jersey & Guernsey cream
- Half a teaspoon ground ginger
- 1 tablespoon syrup from jar or preserved ginger
- 2 pieces preserved ginger, chopped into shred
- For the Ginger Fudge Shortcake
- 100g Jersey & Guernsey butter
- 50g caster sugar
- 100g self raising flour
- 50g cornflour
- 1 good teaspoon ground ginger
Instructions
- For the Ice Cream
- Make a custard by bringing Jersey & Guernsey milk, eggs, sugar nearly to boiling point, stirring with a balloon whisk all the time. When it has thickened, cool, then refrigerate for about one hour or more.
- Whisk the Jersey & Guernsey double cream to soft peaks, then fold into custard together with the ginger powder, syrup and chopped pieces.
- Now either churn in an ice-maker or freeze in freezer and stir several times as it freezes. When it is softly frozen transfer to a container and freeze until needed.
- An optional extra at this stage is to fold in some crushed ginger nuts, delicious, especially if the ice cream is served within a few days so they are still crisp.
- For the Ginger Fudge Shortcake
- Cream Jersey & Guernsey butter and sugar, work in flour and ginger, knead and press into 18cm (7"square) tin. Bake at 160oC or Gas mark 3 for about 35 minutes or until pale and crisp.
- For the fudge topping put 100g icing sugar, 50g butter, 2 tablespoons golden syrup and 1 good teaspoon ground ginger into a pan, stir over gentle heat until well mixed, then pour over shortbread. Cool and cut into squares.
Yield
Serves 6
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