Recipes>Ginger Recipes
Mary Berry’s Ginger Ice Cream
by Mary Berry from Mary 90: My Very Best Recipes
Serves 8
You won’t need an ice cream machine to whip up this creamy ginger ice cream topped with stem ginger syrup from Mary Berry . It’s a gorgeous dessert in the warmer months but we also love it as an accompaniment to sticky toffee pudding in the winter. Delicious!
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Home-made hot weather saviours
From the book
Mary 90: My Very Best Recipes
Mary Berry
Mary 90: My Very Best Recipes
Dig in to Mary Berry’s best ever recipes and new dishes
A touching cookbook showcasing Mary’s culinary career
Find everything from party-worthy dishes to easy dinners to fan-favourite bakes
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Introduction
Ginger is one of my favourite flavours. This is a new ice cream that I keep in the freezer, perfect as a simple pud for unexpected guests. It’s so easy to spoon into bowls and decorate with stem ginger and syrup. Fresh, creamy and easy!
Find all of the recipes from Mary 90 on BBC 2 in our recipe round-up , updated weekly.
Tags
Ingredients
| 4 large | eggs, separated |
|---|---|
| 100g (3½oz) | caster sugar |
| 300ml (½ pint) | pouring double cream |
| 8 bulbs of | stem ginger, chopped |
| To decorate: | |
| 2 bulbs of | stem ginger, finely chopped |
| 2 tbsp | ginger syrup from the jar |
Method
Place the egg whites in a large bowl and whisk with an electric hand whisk on maximum speed until soft peaks and like cloud. Gradually add the sugar, a dessertspoon at a time, still whisking on maximum speed, until shiny and glossy.
In a separate bowl, whisk the cream to soft peaks, then stir in the egg yolks.
Carefully fold the egg whites into the egg yolk mixture with a metal spoon until smooth.
Stir in the chopped ginger, then spoon into a freezer container and freeze overnight.
Scoop the ice cream into glasses or pots, and serve with some chopped stem ginger and a little syrup on top.
Mary’s Tips: Can be made up to 1 month ahead and kept in the freezer.
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Ingredients
Method
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