Ingredients
| 450g stem ginger and the syrup from the jar | |
| 15g fresh grated ginger | |
| 5g ground ginger | |
| 1 quantity ice cream base (see recipe) |
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Instructions
| 1. | Blitz all the ingredients until smooth using either a hand blender or a food processor – the smoother the better. |
| 2. | Add the paste to the ice cream base and whisk thoroughly. |
| 3. | Put in the ice-cream churner and follow the manufacturer’s instructions. |
| 4. | Churn the ice cream until firm and place in the freezer until needed. |
Recipes & food styling Laura Greenfield / Photography Amber-Jayne Bain
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