Clotted cream & ginger ice cream
Ingredients
- Step 1 300g tub top-quality, ready-made custard
- Step 2 2 x tubs clotted cream
- Step 3 4 tbsp syrup from the stem ginger jar
- Step 4 2 x pieces stem ginger , finely chopped
- Step 5 1 x Roasted rhubarb (see 'Goes well with below)
Calories: 565
Carbohydrate: 50 g
Protein: 4 g
Fat: 41 g
Cook time: 45 minutes
Prep time: 45 minutes
Total time: 90 minutes
Servings: 4
TAGS
Dessert
Dinner
British
Josh Eagleton
30-60 minute
4 serving
600 kcal or less
BBC Good Food
Cornish
Custard
Devonshire cream
ginger
Good Food
Ice cream
Indulgent
Main
Make Ahead
Stem ginger
Syrup
Directions
- 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.)
- 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.