Well, this blog has to start somewhere and in the middle of a London heat-wave and bank holiday weekend is as good a place as any.I'm not offficially baking again for orders until after the hols, but can't keep out of the kitchen. This is my latest experiment: Ginger Ice Cream with pieces of stem ginger in it. I served this with slices of fresh pineapple and it was deeeelish.
Recipe
Ingredients:
300ml double cream, whipped until if forms soft peaks
2 tablesoons Icing Sugar
1 heaped tablespoon grated preserved stem ginger
1 tablespoon sugar syrup from the jar of preserved ginger.
Method
Soooo simple...
Just add the icing sugar to the cream and whip until it forms soft peaks.
fold in the ginger and syrup...
put into an airtight box, making sure it is really well sealed.
Leave it to set for at least 3 hours....enjoy!
