Clotted cream & ginger ice cream
- Good Food team
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Serves 4
Easy
Prep: 35 mins - 45 mins
If using a machine
A star rating of 4.3 out of 5.14 ratingsRate
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This tangy ice cream is perfect for your ice cream maker but just as easy by hand
Freezable
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Roasted rhubarb
A star rating of 4.3 out of 5.45 ratings
Ingredients
Nutrition
Units:
MetricUS
-
300g tub top-quality, ready-made custard
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2 x tubs clotted cream
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4 tbsp syrup
from the stem ginger jar
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2 x pieces stem ginger
finely chopped
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1 x Roasted rhubarb
(see 'Goes well with below)
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Nutrition: per serving
-
kcal565
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fat41g
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saturates25g
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carbs50g
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sugars40g
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fibre2g
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protein4g
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salt0.27g
low
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Method
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step 1
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.)
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step 2
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.
Recipe from Good Food magazine, May 2005
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A star rating of 4.3 out of 5.14 ratings
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