cheat’s honey and gin­ger ice- cream

Sunday Tasmanian - Tassie Living - - TASTE -

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.

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