Easy Ginger Ice Cream

Most people love ice cream, and home made is always the nicest by far, especially as it is fresh and contains lovely ingredients and no strange additives.  This ginger ice cream is especially easy as it doesn’t need an ice cream maker, so is guaranteed 100% faff-free!  Lovely chunks of spicy ginger nestle in a delicious, rich, gingery-creamy-meringuey ice cream.... how lovely is that?   On the other hand, it uses whipping cream, so has less fat than double cream recipes.  It does contain raw eggs, so make sure you get them from somebody you trust.  It's also the best way to use up that old jar of stem ginger lurking in the cupboard. 

Warning:  The only problem with this particular recipe is that it is a man-magnet, and I have to label it with off-putting names like “Pheasant Stock” to avoid premature discovery… 

Easy Ginger Ice Cream

Easy Ginger Ice Cream

4 eggs, separated

4oz/110g caster sugar

1 tsp ground ginger

4oz/110g chopped stem ginger

½ Pint/280ml whipping cream

Whisk egg whites with an electric whisk until stiff, then whisk in the sugar a teaspoonful at a time.  As the sugar is added, the whites should become stiffer.  Beat the egg yolks and the gingers in a small bowl until well blended.    Fold the yolk mixture into the whites mixture until it is not streaky.  Whip the cream until it makes soft peaks and fold into the whole mixture.

Put into a 2l ice cream container (or similar).  Cover, label “Pheasant Stock” to avoid premature discovery, freeze until solid.

Thaw at room temperature for five minutes, then serve in enormous helpings with ginger shortbreads, brandy snaps etc.  Chocolate sauce is good with it too!