Ginger and Apricot Ice Cream (Recipe)

From Cake and Bake Show

Ginger and Apricot Ice Cream (Recipe)

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Ginger and Apricot Ice Cream (Recipe)

From Cake and Bake Show

£0.00

Ingredients
3 medium eggs, separated
250g golden caster sugar
1 tbsp ground ginger
1 tsp vanilla extract
600ml double cream
4 balls stem ginger in syrup, drained and finely chopped
2 tbsp ginger syrup from the jar
4 tbsp apricot preserve

1 Put the egg whites into a spotlessly clean, grease-free bowl and whisk with an electric hand whisk until soft peaks form. Set aside.

2 Put the sugar, ginger, vanilla and egg yolks into another bowl and whisk until thick and foamy – there’s no need to wash the beaters between operations.

3 Pour the cream into a separate bowl and whip until just soft. Carefully fold into the egg yolk mixture. Add a spoonful of the beaten egg whites and fold in, then fold in the remainder. Pour into a freezer-proof dish. Freeze for 2 hours.

4 Fold in the stem ginger and freeze again for another 1-2 hours until almost firm.

5 Stir together the ginger syrup and apricot preserve, then press through a sieve into a bowl to make a smooth sauce. Drizzle over the ice cream and use a skewer to ripple through the mixture. Freeze until solid.

6 Scoop into balls and serve with wafers.

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