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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