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Maple And Ginger Ice Cream

Maple And Ginger Ice Cream
4 May 2016


225 ml (8 Fl.oz.) Single cream
45 ml (3 tbs.) Pure Maple Syrup
60 g (2 oz) Caster sugar
10 ml (2 drops) Vanilla essence
175 ml (6 Fl.oz.) Double Cream 100 ml (4 Fl.oz.) Milk 10 ml (2 tbs.) White Rum (optional) 227 g (8 oz) Stem ginger, drained and finely chopped


Whisk the double cream and Pure Maple Syrup until stiff. Gently heat the single cream, vanilla essence, caster sugar and milk in a heavy saucepan stirring continuously until sugar is dissolved, then stir in the double cream. Pour into a container and freeze for approximately 2 hours until mushy. Turn into a chilled bowl, beat with a whisk and add the finely chopped ginger and rum (optional). Run to the container and freeze until firm. Serve with Pure Maple Syrup.



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