Gingernut Icecream

Name: Gingernut Icecream
Yield: Nearly 2 litres
Ingredients: 3 Eggs, separated; 500 ml Cream; 150 g Caster sugar; 1 packet Gingernuts, roughly crushed (Main); 125 g Crystallised ginger, chopped finely; 2 pieces Stem ginger, chopped - optional; 2 Tbsp Liquid, from stem ginger jar, or water if not using stem ginger

Makes: Nearly 2 litres

Reader Recipes

By Nancy Benington

Three sources of ginger flavour combine to add texture and intense, zingy flavour to a creamy and not ice-y icecream

Ingredients

3	Eggs, separated
500 ml	Cream
150 g	Caster sugar
1 packet	Gingernuts, roughly crushed (Main)
125 g	Crystallised ginger, chopped finely
2 pieces	Stem ginger, chopped - optional
2 Tbsp	Liquid, from stem ginger jar, or water if not using stem ginger

Directions

Beat egg whites with half the caster sugar until the mixture is no longer grainy.
Lightly whip the cream.
Beat the egg yolks with the other half of the caster sugar and the ginger liquid or water, until pale and the sugar is dissolved.
Gently fold the three mixtures together with the chopped ginger and gingernuts. Freeze.

Note from the Bite team

Have a read ofPeter Gordon's article on stem gingerto learn how to make it.