450g stem ginger and the syrup from the jar
15g fresh grated ginger
5g ground ginger
1 quantity ice cream base (see recipe)

View the recipe collection here


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

Leave a Reply

Your email address will not be published.