This tangy ice cream is perfect for your ice cream maker but just as easy by hand
Ingredients
- 300g tub top-quality, ready-made custard
- 2 x tubs clotted cream
- 4 tbsp syrup from the stem ginger jar
- 2 x pieces stem ginger, finely chopped
- 1 x Roasted rhubarb (see 'Goes well with below)
Method
-
Fold the custard, clotted cream and ginger syrup together in a bowl until completely combined. Pour this into an ice-cream machine and churn according to machine instructions. (If you don't have an ice-cream machine, put the bowl in the freezer for about 11⁄2 hrs, or until the mixture starts to freeze around the edges. Give it a good stir to break it all up, then repeat.)
-
When the ice cream is completely churned, mix in the chopped ginger so it speckles the ice cream, then serve in scoops with the Roasted rhubarb.