cheat’s honey and ginger ice- cream
1 ½ cups ( 375ml) single ( pouring) cream
1 x quantity vanilla crème anglaise, cold
1 teaspoon ground ginger
¼ cup ( 90g) honey
¼ cup ( 55g) glacé ginger, chopped
Place the cream in a bowl and, using a handheld electric mixer, whisk until stiff peaks form. Add the crème anglaise, ground ginger and honey and continue beating until stiff peaks re- form. Fold through the glacé ginger. Spoon the mixture into a lightly greased 1.5- litre- capacity container lined with nonstick baking paper and freeze for 4– 6 hours or until frozen. Serves 6– 8.