Want a dessert to really knock the socks off your dinner party guests? Try this homemade from scratch Ginger Ice Cream. It is so rich that you won’t need anything else.
Bring to the boil in a large pot the cream and milk. Add the vanilla bean and seeds and set aside off the heat for 10 minutes. Remove the vanilla bean.
Whisk the egg yolks and sugar until light and fluffy. Slowly add the cream mixture while continuing to whip. Return the mix to the pot and bring to a medium heat, stirring constantly until thick like custard. Remove from the heat and add the ginger. Set aside to cool.
In a shallow container, freeze for 1 hour. Beat with an electric mixer. Continue for 3 more times and then freeze until firm.
Ingredients
Directions
Bring to the boil in a large pot the cream and milk. Add the vanilla bean and seeds and set aside off the heat for 10 minutes. Remove the vanilla bean.
Whisk the egg yolks and sugar until light and fluffy. Slowly add the cream mixture while continuing to whip. Return the mix to the pot and bring to a medium heat, stirring constantly until thick like custard. Remove from the heat and add the ginger. Set aside to cool.
In a shallow container, freeze for 1 hour. Beat with an electric mixer. Continue for 3 more times and then freeze until firm.
